CHEMICAL ANALYSIS OF WHEAT-FLOUR SUBSTITUTES. 9 



very agreeable, slightly sweetish flavor. Bread made from ripe 

 banana flour also has a sweetish, agreeable, and very characteristic 

 taste, and requires no sugar in its preparation. That made from 

 dried potato flour has a decided potato taste, which maizes it much 

 less appetizing than that made from the boiled potato. 



Practically all of the breads of group 2 have a very good flavor, 

 although not so marked or characteristic a one as in the case of some 

 of the breads of group 1. The most pronounced flavor was noted 

 in the bread made from rye, from buckwheat, from yellow corn meal 

 and from the sorghum grains. In all other cases the flavor was 

 good, without being too pronounced. The texture of the breads of 

 group 2 ranks very high, several reaching a grade of 95 or over on a 

 standard of 100 for a perfect loaf. 



In group 3, the peanut bread easily ranks first both in flavor and 

 in texture. The bread from chick-pea flour is very attractive, 

 being remarkable for its volume and texture, while in taste it is not 

 noticeably different from good wheat bread. Bread made from the 

 Mammoth yellow variety of soy bean has a characteristic beanlike 

 and agreeable flavor, but is not especially good in texture. The 

 bread made from the ordinary dried bean also possesses a charac- 

 teristic beanlike flavor, which is less marked when the meal is cooked 

 before being used. Bread from dried pea flour has a very agreeable 

 taste. 



Every bread of group 4 has a marked flavor peculiar to itself. 

 Bran bread naturally has a characteristic "^branny" flavor, which 

 to many is very agreeable. Its color is dark, and its texture fair. 

 The flavor of the wheat-germ bread, while decidedly characteristic, 

 is not unpleasant. It also is dark in color, and does not have a very 

 good texture. Cottonseed-meal bread, even though it contains but 

 15 per cent of cottonseed meal, has a decided flavor and dark color^ 

 although its texture is fairly good. 



SUMMARY. 



From the salt-free ash determinations it is apparent that all breads 

 containing wheat-flour substitutes (except when starch and rice 

 flour are used) are richer in mineral matter than is wheat-flour bread. 



The differences in the fat content of the various breads analyzed 

 are significant only when materials such as the soy-bean or peanut 

 meal (unpressed) are used. The calculated caloric value of the 

 various breads is also so nearly the same that, in general, it will 

 make comparatively little difference, in computing a day's ration 

 on the basis of calories, which bread is taken. 



Far more significant is the difference in the protein content. 

 From a value of less than 7 per cent (where starch was used) to one 

 closely approaching 15 per cent (soy-bean bread) is a wide range. 



