UNITED STATES DEPARTMENT OF AGRICULTURE 



BULLETIN No. 701 



Contribution from the Bureau of Chemistry •^M 



CARL L. ALSBERG, Chief ^^^^'Si 



Washington, D. C. W September 20, 1918 



THE CHEMICAL ANALYSIS OF WHEAT-FLOUR 



SUBSTITUTES AND OF THE BREADS 



MADE THEREFROM. 



By J. A. Le Clerc, Chemist in Charge, and H. L. Wessling, Assistant Chemist^ 

 Plant Chemical Laboratory. 



CONTENTS. 



Page. 



Object of the investigation 1 



Analytical work: 



Character of flours and breads ana- 

 lyzed 1 



Analytical work— Continued. 



Methods of analysis 3 



Results of the analysis 3 



Summary 9 



OBJECT OF THE INVESTIGATION. 



At present great interest is manifested in the subject of bread, 

 as well as the various kinds of flour from which it can be made. 

 Methods of making several varieties of bread, together with the 

 place in the dietary occupied by bread, have been studied by the 

 department and the results have been published.^ This bulletin 

 gives the results of the analyses of more than 30 part substitutes for 

 wheat flour and the bread made from them. As very few authentic 

 analyses of American bread materials and breads made with wheat- 

 flour substitutes have been published, the results given here undoubt- 

 edly will be of value to millers, bakers, and housewives throughout 

 the country. 



ANALYTICAL WORK. 



CHARACTER OF FLOURS AND BREADS ANALYZED. 



Bread, as the unqualified term is understood generally in the 

 United States, is the product made from wheat flour, salt, and water 

 (with or without the addition of sugar, milk, etc.), leavened with 

 yeast. The many other kinds of bread, such as rye bread, corn 

 bread, salt-rising, and hot or baking-powder bread, usually are 

 known by qualifying names to distinguish them from bread made 

 entirely of wheat flour with yeast. 



1 U. S. Dept. Agr. Farmers' Buls. 807 and 955. 

 59826°— 18— Bull. 701 



