10 BULLETIN" 701, U. S. DEPARTMENT OF AGRICULTURE. 



The ideal color of the crumb of wheat-flour bread is creamy. With 

 the exception of breads made with cooked Irish potatoes, polished rice, 

 white corn meal or corn flour, and the pure starches, the color of the 

 mixed breads partakes more or less of the color characteristic of the 

 substitute. Sweet potato and soy-bean meal yield a yellow loaf; 

 banana flour, dasheen, milo, ordinary dried beans, etc., a gray; 

 while many othere produce a bread more or less gray brown. 



