130 MAINE AGRICULTUAL EXPERIMENT STATION. I905. 



ing the toasting process, a portion of the starch was changed to 

 dextrin, a soluble carbohydrate. The proteid compounds also 

 suffered changes in composition, but opposite in character from 

 the carbohydrates ; tests showed that the proteids were rendered 

 less soluble, while the carbohydrates were rendered more 

 soluble." 



Further confirmation is found in the work of Colby of the 

 CaUfomia Experiment Station upon toasted bread. He found 

 that "brown toast made at 170° shows a sudden large increase 

 of soluble matter, more than doubling that obtained at 150^. 

 But there is at the same time a notable decrease in the amount 

 of soluble nitrogenous matter as compared with the extract from 

 the raw bread."* 



While differences in the treatment may account for variations 

 in the digestibility,^ of the protein of the wheat products, it throws 

 no light upon the difference noticed in the digestibiht}' of the pro- 

 teids of the various grains. These ma)^ be due to intrinsic dif- 

 ferences in the nature of the proteids themselves. 



Gudemanj found that the raw cereals, if sufficienth* cooked, 

 were as quickly digested as the best malted cereals, more quickly 

 than the prepared cereals and a large majorit}- of the so-called 

 malted cereals. 



CLAIMS OF MANUFACTURERS. 



The claims made for some of the cereal foods are so absurd 

 that any mention of them seems almost superfluous. It ma}' be 

 said in general that there is but little waste or indigestible matter 

 in the decorticated kernel of our cereal grains. Beyond the 

 removal of the outer coatings and the expulsion of a possible 

 excess of w-ater, Httle or nothing can be done to condense them. 

 There is no mysterious alchemy known to millers whereby the 

 cereal grains may acquire the marvelous nutritive qualities 

 ascribed to many of them. The various methods by which they 

 are prepared may render the starch more soluble or convert it 

 into other and more soluble forms. "WTiether at the same time 

 the foods gain in digestibiht}- is another question which has been 

 alreadv discussed. 



* California Espt, Station, R«pt. 1901-.3, p. 101. 

 t Journal Am. Cfcem. Soc, 26 (1904), p. 323. 



