BULLETIN 701, TJ. S. DEPARTMENT OF AGRICULTURE. 
Table 3.— Analysis of bread, on the 35 per cent water basis. 
Ash. 
Variety of flour. 
Total 
Salt- 
free. 
Fat. 
Fiber, 
Protein 
(Nx • 
6.25). 
Car- 
bohy- 
drates. 
Calories 
per 
pound- 
Tex- 
ture. 
Color. 
Group 1 (low protein 
content): 
Chestnut 
Cassava 
Banana: 
Unripe 
Ripe 
Dasheen: 
Unpeeled 
Peeled 
Potato: 
Dried 
Flakes 
Boiled 
Starch 
Sweet potato...... 
Group 2 (grains and 
cereals): 
Spring wheat 
Yellow corn: 
Raw 
Parched 
Steamed 
White corn: 
Raw 
Parched 
Steamed 
Rice: 
Polished 
Brown 
Buckwheat 
Rye (1.1 basis) 
Oatmeal 
Feterita: 
Clear 
Patent 
Millet 
Kafir 
Milo 
Kaoliang 
Barley 
Group 3 (legumes): 
Bean, white 
Pea, ordinary 
Chick-pea 
Peanut 
Soy bean 
Group 4(by-products): 
Bran 
Wheat germ 
Cott on seed .treated 
Soy-bean oilcake.. 
Per 
cent. 
1.65 
1.55 
1.78 
1.65 
1.98 
2.00 
1*5 
1.62 
1.92 
1.45 
1.57 
1.40 
1.35 
1.34 
1.41 
1.39 
1.28 
1.31 
1.39 
1.36 
1.42 
1.51 
1.36 
1.35 
1.40 
1.55 
1.44 
1.45 
1.44 
1.90 
1.66 
1.70 
1.61 
2.17 
1.96 
2.08 
2.15 
2.19 
Per 
cent. 
0.67 
.52 
.71 
.76 
1.00 
.97 
.95 
.82 
.92 
.40 
.29 
.42 
.40 
.49 
.57 
.42 
.41 
.39 
.51 
.42 
.86 
.67 
.72 
.62 
1.17 
1-17 
1.20 
1.23 
1.32 
Per 
cent. 
1.57 
1.59 
1.40 
1.20 
1.12 
1.21 
1.34 
1.57 
1.36 
1.50 
1.49 
2.06 
2.01 
1.89 
2.15 
2.37 
1.29 
1.98 
1.21 
1.35 
2.87 
1.38 
1.38 
1.92 
1.42 
1.31 
1.30 
2.25 
1.19 
1.20 
1.64 
9.45 
5.31 
1.64 
3.24 
2.64 
3.84 
Per 
cent. 
0.40 
.40 
.54 
.50 
.40 
.42 
.29 
.14 
.44 
.13 
.21 
.32 
.15 
.17 
.19 
.31 
.33 
.30 
.21 
.19 
.34 
.34 
.31 
.21 
.34 
.25 
.29 
.42 
.50 
1.38 
.40 
1.08 
.52 
Per 
cent. 
8.16 
7.33 
7.33 
7.49 
8.33 
8.25 
9.19 
7.51 
8.50 
6.86 
7.33 
8.02 
8.19 
8.09 
8.24 
8.17 
8.22 
8.43 
8.37 
8.22 
9.50 
9.78 
8.74 
9.18 
8.94 
9.03 
11.09 
11.40 
11.05 
12.25 
13.70 
9.92 
12.41 
15.87 
14.90 
Per 
cent. 
53.22 
54.13 
54.21 
54.37 
53.03 
53.04 
52.12 
53.88 
52.93 
55.06 
54.17 
52.77 
53.31 
53.13 
52.83 
53.24 
52.98 
52.89 
53.82 
53.09 
54.02 
52.42 
50.51 
52.17 
53.33 
52.31 
52.60 
52.97 
52.91 
53.13 
50.48 
50.49 
50.32 
41.26 
43.32 
50.10 
46.87 
43.26 
42.25 
1,208 
1,210 
1,189 
1,191 
1,196 
1,20S 
1,200 
1,215 
1,207 
1,223 
1,227 
1,224 
1,237 
1,223 
1,227 
1,237 
1,212 
1,227 
1,220 
1,209 
1,242 
1,211 
1,212 
1,225 
1,206 
1,207 
1,208 
1,232 
1,201 
1,201 
1,211 
1,394 
1,283 
1,186 
1,238 
1,211 
1,224 
85 
97 
Gray brown. 
Light yellow 
brown. 
Gray brown. 
Yellow brown. 
Gray brown. 
Light gray. 
Light yellow gray. 
Yellow gray. 
Very slightly 
grayish. 
White. 
Gray brown. 
Creamy. 
Yellow. . 
Dark yellow 
brown. 
Yellow. 
Gray tint. 
Light yellow 
brown. 
White. 
Grayish. 
Pale yellow brown. 
Light gray. 
Slightly grayish. 
Yellow gray. 
Brown. 
Gray. 
Light yellow 
brown. 
Brownish gray. 
Yellow gray. 
Red brown. 
Gray. 
Yellow. 
Yellowish. 
Pale yellow. 
Yellow brown. 
Rich yellow. 
Gray brown. 
Yellow brown. 
Dark brown. 
TOTAL ASH. 
The breads show a wide variation in the total ash content, from 
1.28 to 2.19 per cent, on the basis of 35 per cent moisture. The 
samples having a total ash content lower than 1.50 per cent include 
bread made from wheat flour alone, and that from potato starch, 
as well as the bread from corn, rice, buckwheat, rye, barley, millet, 
and grain sorghums. Among the breads with an ash content above 
1.75 per cent are those made from unripe bananas, dried and boiled 
potato, dasheen, soy bean, bran, and wheat germ. The lowest total 
