I40 MAINE AGRICULTURAL EXPERIMENT STATION. I906, 



Neither flour or baking powder were used in the preparation 

 of the hoe-cake. The hot meal was stirred with boiUng water 

 until a thick pudding was formed, which was then spread in 

 thin sheets upon the hot, well-greased iron plates and baked at 

 once. In all the work care was taken to insure thorough 

 cooking. 



Average composition and heat of combustion of the corn meal 

 and white Hour breads used in the digestion experiments. 







CARB0HTDKATE8. 



4^ 







. 





aj 



II 



V 03 



*^ M 



^.^ 



J. X 



H S 



Otfl 



2; ap 



O 3 



FRESH. 



Johnny-cake 



Brown bread 



Hoe-cake 



White flour bread. . . 



WATER-FREE. 



Johnny-cake 



Brown bread 



Hoe-cake 



White flour bread . . 



Per 



cent. 



29.4 

 43.9 

 52.8 

 40.7 



Per 

 cent. 



Per 



cent. 



Per 

 cent. 



Per 



cent. 



7.8 



2.2 



2 



57.5 



6.3 



2.1 



.1 



45.7 



4.0 



.6 



.2 



40.0 



6.9 



.3 



.1 



49.8 



11.3 



3.0 



.3 



81. 3 



11.1 



3.7 



.2 



81.7 



8.4 



1.2 



.4 



84.9 



11.7 



.4 



.1 



84.1 



Per 

 cent. 



2.9 



1.9 



2.4 



2.2 



4.1 

 3.3 

 5.1 

 3.7 



Gal . 

 per lb. 



1384 



1119 



1135 



1960 

 1994 

 1874 

 1914 



The compositions of the breads eaten is shown in the above 

 table. It will be noted that the breads vary greatly in the pro- 

 portion of water which they contain, with a less marked varia- 

 tion in the other ingredients. When these analyses are reduced 

 to a water-free basis, as shown in the second part of the table, 

 these differences become very much less. Thus, the dry matter 

 of the johnny-cake has almost exactly the same composition as 

 the dry matter of the brown bread, a fact that is not surprising 

 when it is remembered that nearly the same formulas are used 

 for both. 



A wide difference in the protein contents between these breads 

 and the white flour bread might have been looked for, since 

 wheat flour is much richer in protein than corn meal. That so 

 slight a difiference exists must be attributed to the use of white 



