74 MAINE AGRICULTURAL EXPERIMENT STATION. I9O4. 



When these coefficients are applied to the figures giving the 

 composition of the three kinds of flour as stated on page 73, the 

 results given in the following table are obtained for the diges- 

 tible protein and available energy of one kind of each of the 

 flours. 



WEIGHT OF DIGESTIBLE PROTEIN AND CALORIES OF AVAILABLE 

 ENERGY THAT ONE POUND OF GRAHAM, ENTIRE WHEAT AND 

 STANDARD FLOURS FROM HARD SPRING WHEAT WOULD SUPPLY. 



Kind of flour. 



3 . 

 ;3 a 



S® 

 Q p. 



05 >i 



g® 





Pounds. 

 .117 

 .116 

 .120 



Calories 

 1510 





1570 





1640 



From the standpoint of digestible protein that the different 

 flours will furnish, there is but little choice, but what difference 

 there is is in favor of the standard patent bread flour. The 

 standard patent flour supplies rather more available energy than 

 the entire wheat flour. It would take about 104 pounds of entire 

 wheat flour to furnish the same digestible protein and available 

 energy as 100 pounds of standard flour ground from the same 

 kind of wheat. 



FLOUR AS FOUND IN THE MARKET. 



Graham flour as found in the market is likely to have been 

 made from a soft winter wheat and w T ill carry much less protein 

 than the graham made from hard spring wheat, which is the 

 kind chiefly discussed in the preceding pages. The soft winter 

 wheat graham will usually carry about 12 per cent protein. The 

 entire wheat flours vary with the kind of wheat from which they 

 are made and usually carry ]/ 2 per cent less protein than a gra- 

 ham flour would from the same wheat. The leading brands of 

 entire wheat flour are made from No. 1 wheats and carry usually 

 from 13 to 14 per cent protein. The Franklin Mills Entire 

 Wheat flour is the best known in the Maine markets and the 



