TRANSACTIONS OF WAGNER 
44 STUDIES IN CARBOHYDRATES 
In Table 1 the very slight differences in factors are noticeable. The ash 
differences are negligible; the amounts of salt and fat seem to depend entirely 
on the mood of the bread-maker; the protein differences are slight, as might be 
expected in bread made from the same kind of flour. The factors on which 
the value of the bread depend are the soluble and insoluble carbohydrates, 
and here again the difference between the breads is so small as to be no cause 
for saying one make of bread is superior to another. If it was possible to dis- 
tinguish, Jones’ bread would rank first, and Sharpless second, on the soluble 
carbohydrate basis, but on the calorific value Sharpless’ bread is the lowest of 
the five. The same remark may be made about the crusts and crackers, the 
percentages of soluble carbohydrates are larger on account of the greater heat 
applied in baking, the calorific values are greater because of the smaller 
amount of water, and in the crackers the larger amount of fat. If taste was 
not one of the prime factors in digestion, it would be advisable, for fuel 
value, to eat pretzels rather than bread. It is not unlikely that different 
samples of the same makes would show a reversal of the apparent 
differences. 
DIGESTION EXPERIMENT.—In this experiment the interior of the loaf was 
used. One gram to 25 c.c. of taka-diastase solution. The pastes after digestion 
were tested with Fehling's solution and the following results were obtained. 
(Table ro.) 
TABLE 10.—DIGESTIBILITY OF CARBOHYDRATES OF BREAD. 
| PER CENT. PER CENT. PER CENT. CARBO- 
| CARBOHYDRATES MALTOSE HYDRATES DIGESTED 
Ja oann CPU ЫН ME HUM det du EL RO 67.9 08,2 
Freihofer. .,..... e TIERE 68.5 64.3 93.8 
ЖОШ EN FRE eee eI RUD en me rJ 70.9 66.8 04.2 
el s oi NC UN b OU rs 69.2 64.3 | 92.9 
Des iuh „ i 03,2 DIT 96.6 
A ß TEMA ad s 94.1 
In applying the results of this experiment it must be remembered that the 
digestibility of the carbohydrate only is considered. It would be expected 
that the percentage of carbohydrates digested would differ as the amount of 
soluble starch. However, the object was not to obtain exact figures, but com- 
parative results. The method used was not applicable otherwise, for o.1 с.с. 
of the sugar solution (1 gm. of bread in 250 c.c.) makes an imperceptible dif- 
ference in the copper tint, but permits a range of 4 per cent. in the result. 
