entire; wheat flour. 



73 



THE PROBABLE COMPOSITION OF THE THREE CLASSES OF FLOUR 

 THAT A NO. I HARD NORTHWESTERN WHEAT WOULD YIELD. 



Kind of Flour. 





w a 



Water, per cent 



Protein, per cent .. 



Fat, per cent 



Crude fiber , per cen t 



Carbohydrates, per cent 



Ash, per cent 



Heat of combustion, calories per pound 



10.50 



14.50 



2.25 



62.50 



68.50 



1.75 



1825 



11.25 



14.00 



2.00 



.75 



71.00 



1.00 



1800 



11.50 



13.50 



1.40 



.30 



72.80 



.50 



1800 



THE COMPARATIVE DIGESTIBILITY OF GRAHAM FLOUR, ENTIRE 

 WHEAT FLOUR AND STANDARD PATENT FLOUR. 



In the investigations of the Department of Agriculture already 

 referred to, three sets of digestion experiments were made upon 

 the digestibility of breads made from the same wheat milled as 

 graham flour, entire wheat flour, and standard patent flour. The 

 same subjects were used in the experiments with all three flours 

 from each wheat. Milk was the only food eaten with this bread. 

 As its digestibility is better known than that of any other food 

 material, it is possible to calculate from the diet of bread and 

 milk the coefficients of digestibility of bread alone with tolerable 

 certainty. The results are as follows : 



CO-EFFICIENTS OF DIGESTIBILITY OF PROTEIN AND AVAILABLE 

 ENERGY OF BREAD MADE FROM GRAHAM FLOUR, ENTIRE WHEAT 

 FLOUR, AND STANDARD PATENT FLOUR PREPARED FROM THE 

 SAME HARD SPRING WHEAT, FOUND AS THE RESULT OF NATURAL 

 DIGESTION EXPERIMENTS WITH THE SAME SUBJECTS. 



Kind of bread. 



S3 » 



x O 

 5o 





< ^ o 



Graham flour 



Entire wheat flour ... 

 Standard patent flour 



