8 BULLETIN 701, IT. S, DEPAETMEXT OF AGRICULTUEE. 



breads it is comparatively low. The ffber content is much higher in 

 bran than in any of the other substitutes used. 



The average protem content (Nx6.25) of the breads belongmg to 

 group 1 is less than 8 per cent; of breads belonging to group 2, it is 

 about 8.8 per cent; of those belonging to group 3, it is about 11.9 

 per cent; while for breads belonging to group 4, it is 12.7 per cent. 

 This protein content varies from less than 7 per cent, in the case of 

 potato-starch bread, to over 15.8 per cent in the case of cottonseed 

 bread. Other breads showmg a high protem content are those made 

 from legumes and wheat germ. Breads made with rye, feterita 

 (clear grade), and oatmeal flours are appreciably richer in protein than 

 standard wheat bread. All the breads in groups 3 and 4 are much 

 richer in protein than is the wheat bread. Of group 1, only the 

 bread made from potato flour is richer in protein than all-wheat 

 bread. This, however, was due to the fact that the potatoes used 

 for this experiment happened to be particularly low in starch and 

 high in protein, which would not necessarily be true with potatoes 

 grown in every section of the country. 



CALCULATED CALOEIC VALUE. 



The average number of calories per pound does not differ very much 

 in the various groups of bread. Because of their comparatively high 

 fat content, breads made from peanut and soy-bean flours show a 

 relatively large niunber of calories per pomid, being 1,394 and 1,283, 

 respectively. The bread from oatmeal flour contains 1,242 calories, 

 and that from wheat germ, 1,238 calories per pound. The lowest 

 figures for the caloric value are foimd among the samples of group 

 1, and in the case of the bran bread. Bran bread owes its low caloric 

 value to its high fiber or cellulose content. With the possible excep- 

 tion of bread made from peanut, oatmeal, wheat-germ, and soy-bean 

 flours, all of which substitutes contain a large amount of fat, the 

 caloric value of all the breads analyzed is about the same. 



TEXTUKE, TASTE, AND GENERAL APPEARANCE OF BREAD. 



Several of the breads of group 1 have a remarkably fine texture 

 and general appearance. They comprise those made from potato 

 starch, boiled potato, unripe banana, and cassava flour. Those which 

 deserve special attention for their fine flavor are the breads made 

 from chestnut flour, which is rich, nutty, and very agreeable, and 

 from boiled potatoes. The potato bread has the further merit of 

 lending itself well to reheating several days after it has been baked, 

 because it remains moist longer than most other breads. The sweet- 

 potato bread, when made with the usual proportion of sugar, has a 



