FREE INSTITUTE OF SCIENCE 
STUDIES IN CARBOHYDRATES 
DEDUCTIONS AND CONCLUSIONS 
The microscopic examination of starch, both raw and after cooking, has 
shown that in process of bread-making it undergoes a marked change which 
has a direct effect on the composition and value of the bread produced. From 
5 to 8 per cent. of the insoluble starch is changed to a soluble form, and very 
many grains are ruptured and rendered more susceptible to the action of sol- 
vents, such as the digestive fluids, by combined action of heat and ferments. 
The 35 to 40 per cent. of water prevents the temperature in the interior of the 
loaf from rising much above 100%, thus accounting for the small amount 
of soluble starch in comparison with the то to 18 per cent. in bread-crust and 
5 to 12 per cent. in crackers. 
With the modern process of bread- making on the large scale it is ev ident 
that differences in methods or in constituents make only a very slight differ- 
ence in products, and that claims of superiority, other than on the basis of 
taste, are untenable. 
