2l6 



MAINE AGRICULTURAL EXPERIMEXT STATIOX. 



made a somewhat whiter and lighter loaf than the milk. All 

 the bread showed a fairly uniform texture, and would have 

 been accepted anywhere as a very good bread. 



The loaves were cut up, dried at 50 to 70" C, ground and 

 analyzed by the methods of the Association of Official Agricul- 

 tural Chemists. The results of the analvses follow : 



COMPOSITIOX OF FKESH BREAD. 



Kind of bread. 



►a.-^ '— Z^* 



Z5 



IP 



all 



■2-^ i; i'' ? = ~ 



>i^ 



6115 

 6118 

 6190 



6116 

 6119 

 6191 



Water tread 40.40 



Water bread ! i0.07 



t 

 Water bread 37.84 



Average [ 39.44 



Skimmed milk bread 39.66 



Skimmed milk bread., 

 'skimmed milk bread.. 

 I Average 



38.63 

 35.6-2 

 37.97 



8.97 



1.13 



8.81 



1.05 



9.02 



1.83 



8.93 



1.07 



9.84 



.75 



9.80 



1.10 



10.29 



.98 



9.98 



.94 



48.59 

 49.12 

 51.35 

 49.69 

 48.58 

 48-85 

 52.(6 

 49.^ 



1.17 

 1.63 

 1.08 

 1.29 



91 -2,553 

 95 2,:''A 



76 ; 



87 ... 



2,6681 



2,752 



1.43 

 l.il 

 1.44, 

 1.43| 

 1.57 

 1.571 

 1.64 

 1.59 



49.41 

 49.89 

 52.16 

 50.48 

 49.47 

 49.70 

 52.96 

 50.73 



COMPOSITIOX OF WATER-FREE BREAD. 



Kind of bread. 



- 2 



Jy Det Matter. 



1 Jk-iJ 





ai^ 





E«= S 











0'^ 





-==1 3 



3 



I ® 





1 o 





-Vi. 







^ J., 



^z^ 



= 3 



= >.^ 





fai. 



0.= ^ 



<i< 



5 2 ! ! 

 - - S 5'' ^ " 5-2 - ° 



6115 Water bread J 59.60 15.05 .1.90 81.52 



6118 Water bread 59.93 14.70 1.75 81.97 



6190 Water bread 162.16 14.50 1.67 83.60 



Average 60.56j 14-75 1.77 82-03 



116 Skimmed mUk bread i 60.341 16.311 1.25 80.50 



119 Skimmed milk bread 61.37 15.97 1.80 79-57J 2.65 



6191 Skimmed milk bread ! 64.38 15.971 1.21 81.13 1 



Average 6-2.03 16.08 1.^ 80.4o| 2.09 



1.53 



1.58 



1 



1.45 



1.94 



4,5fr2 2.41 S-2.S4 



4.5111 2.351 g3.-27 



2.32 83.83 



I 2.36 83.33 



4,4-23| 2.61i 81.93 



I 



4,456 2.55j 81.00 



2.55| 82.56 



I 2. 57! 81. S3 



* Assuming protein = Xx5.7. 



