ENTIRE WHEAT FLOUR. 



71 



THE COMPOSITION OF ENTIRE WHEAT FLOUR AND STANDARD PAT- 

 ENT FLOUR MADE FROM THE SAME WHEAT COMPARED. 



Kind of wheat and flour. 



From No. 1 hard spring wheat 

 Cleaned wbeat or graham flour 



Entire wheat flour 



Standard patent flour .... 



From No. 1 soft winter wheat 



Entire wheat flour 



Standard patent flour — 



o K 





Per ct. 



4 



10.74 



4 



11.44 



4 



11.38 



3 



11.18 



3 



11.54 



Per et. 



14.77 

 14.09 

 13.89 



12.21 

 11.27 



Per ct. 



Per ct. 



2.26 



70.36 



2.01 



71.43 



1.44 



72.75 



1.45 



73.95 



.85 



75.83 



Per ct. 



1.87 



1.03 



.54 



1.21 

 .52 



~& M 



x o a. 



Calories. 



4029 

 3967 

 3959 



3895 

 3869 



Since the better brands of entire wheat flour found in the mar- 

 ket are made from the hard wheat, the first set of figures are the 

 more interesting and instructive. Flour always contains more 

 water than the wheat from which it was made. This is merely 

 another way of saying that the hard outer coatings which go into 

 the bran are drier than the floury interior portion of the berry. 

 Flour, even entire wheat flour, always contains a lower percent- 

 age of protein than the wheat from which it was milled. This 

 means that the milling offals always include much of the aleur- 

 one and other portions rich in protein. The more than one-half 

 per cent of deficiency in protein content of entire wheat flour, as 

 compared with graham flour from the same wheat, indicates the 

 falseness of the claim that entire wheat flour carries the "con- 

 stituents "preserved in the flour, precisely in purity and propor- 

 tion as stored in the wheat by nature." The lower protein in the 

 flour means the enrichment of the bran, as was pointed out earlier 

 in this paper. Probably the average standard patent flour would 

 not run as near the entire wheat flour as it happened to in those 

 experiments. From a wheat carrying 14.5 per cent protein, the 

 entire wheat could be expected to carry about 14 per cent, and 

 the standard patent 13.5 per cent protein. The percentage of 

 gluten would, however, be about the same in the two flours. 



The entire wheat flour does not carry as much fat as the wheat, 

 but considerably more than the patent. The entire wheat flour 



