UNITED STATES DEPARTMENT OF AGRICULTURE 
BULLETIN No. 701 
Contribution from the Bureau of Chemistry 
SO&^&L CARL L. ALSBERG, Chief 
*fc 
Washington, D. C. V September 20, 1918 
THE CHEMICAL ANALYSIS OF WHEAT-FLOUR 
SUBSTITUTES AND OF THE BREADS 
MADE THEREFROM. 
By J. A. Le Clerc, Chemist in Charge, and H. L. Wessling, Assistant Chemist % 
Plant Chemical Laboratory . 
Page. 
Object of the investigation 1 
Anal3 r tical work: 
Character of flours and breads ana- 
lyzed 1 
CONTENTS. 
Page. 
Analytical work— Continued. 
Methods of analysis 3 
Results of the analysis 3 
Summary 9 
OBJECT OF THE INVESTIGATION. 
At present great interest is manifested in the subject of bread, 
as well as the various kinds of flour from which it can be made. 
Methods of making several varieties of bread, together with the 
place in the dietary occupied by bread, have been studied by the 
department and the results have been published. 1 This bulletin 
gives the results of the analyses of more than 30 part substitutes for 
wheat flour and the bread made from them. As very few authentic 
analyses of American bread materials and breads made with wheat- 
Hour substitutes have been published, the results given here undoubt- 
edly will be of value to millers, bakers, and housewives throughout 
the country. 
ANALYTICAL WORK. 
CHARACTER OF FLOURS AND BREADS ANALYZED. 
Bread, as the unqualified term is understood generally in the 
United States, is the product made from wheat flour, salt, and water 
(with or without the addition of sugar, milk, etc.), leavened with 
yeast. The many other kinds of bread, such as rye bread, corn 
bread, salt-rising, and hot or baking-powder bread, usually are 
known by qualifying names to distinguish them from bread made 
entirely of wheat flour with yeast. 
i U. S. Dept. Agr. Farmers' Buls. 807 and 955. 
59826°— 18— Bull. 701 
