ENTIRE WHEAT FLOUR. 



79 



COMPOSITION OF WHEAT, ENTIRE WHEAT FLOUR AND BRAN IN 

 MILLING EXPERIMENT. 



On fresh basis. 



nq 



On water free basis. 



Water, per cent 



Protein (Nitrogen x 6.25), per cent .. 



Fat, per cent 



Crude fiber, per cent 



Nitrogen-free extract, per cent . . . 



Ash, per cent 



Heat of combustion, calories per 

 gram 



9.41 

 13.63 



2.33 



2.39 

 70.33 



1.91 



4.034 



13.62 

 12.63 

 1.77 



.68 

 70.46 



.84 



3.822 



8.43 

 15.63 



5.06 



9.67 



55.56 



5.65 



4.204 



15.05 



2.57 



2.64 



77.63 



2.11 



4-453 



14.62 



2.05 



.79 



81.57 



.97 



4.425 



17.07 

 5.53 

 10.56 



60.67 

 6.17 



4.591 



In the following table the yield of entire wheat flour and bran 

 from ioo pounds of wheat are shown and the weights of the 

 nutrients. The close agreement of the figures of the two last 

 columns show that the samples of the different portions must 

 have fairly represented the materials, and that the mechanical 

 and chemical parts of the work are trustworthy. 



YIELD OF ENTIRE WHEAT FLOUR AND BRAN FROM IOO POUNDS OF 

 WHEAT, AND WEIGHTS OF NUTRIENTS IN THE PRODUCTS COM- 

 PARED WITH THOSE OF THE ORIGINAL WHEAT. 







® 



6 







« 



q-l 











D 





oS 



a 3 



O 



OS 



O 



c g 



fe 



cq 



H 



h£ 



Yield in pounds 



Water, pounds 



Protein (Nitrogen x 6.25), pounds 



Fat, pounds 



Crude fiber, pounds 



Nitrogen-free extract, pounds ... 



Asb, pounds 



Calories per gram 



82.40 



11.22 



10.41 



1.46 



.56 



58.06 



.69 



3.149 



17.60 

 1.4S 



1.70 

 9.79 

 .99 

 .740 



100.00 



12.70 



13.16 



2.35 



2.26 



67. S5 



1.6S 



3.889 



2.59 

 77.72 

 1.92 

 4.456 



15.05 

 2.57 

 2.64 



77.63 

 2.11 



4.543 



