CHEMICAL ANALYSIS OF WHEAT-FLOUR SUBSTITUTES. 7 
ash content is found in wheat bread and in bread containing polished 
rice or starch as an admixture.' The breads made from soy bean, 
wheat germ, and bran had the highest ash content. 
SALT-FREE ASH. 
In making all of the breads, salt, equivalent to 1.5 per cent of the 
total flour, was added. If only the total ash content, which includes 
the added salt, were considered, it might seem that little difference 
exists in the ash contents of the various breads. For example, the 
total ash content of the bread made from polished rice flour is ap- 
proximately the same as that of bread from the brown rice flour, 
being 1.31 and 1.39 per cent, respectively. Quite different results 
are given, however, when the ash content is calculated on the salt- 
free basis. In that case, it is apparent that the polished rice bread 
could not have more than 0.30 per cent salt-free mineral constitu- 
ents, while the bread from the natural brown rice would have not 
less than 0.42 per cent. It is seen also that while wheat-flour bread 
contains about 0.31 per cent of salt-free ash, bran bread contains 
1.17 per cent, almost four times as much. 
With the exception of that made from starch, the breads of group 
1 are fairly high in salt-free ash. With the exception of that made 
from barley, rye, oatmeal, and the grain sorghums, the breads of 
group 2 are generally low in salt-free ash. The breads of group 3 
have about the same salt-free ash content as those of group 1. The 
breads of group 4 and bread from soy-bean flour (group 3) have a 
very high salt-free ash content, containing about four times as much 
as the wheat-flour bread, an increase of approximately 300 per cent. 
The fat content varies from about 1.1 per cent to over 9 per cent. 
None of the breads of group 1 (those of low protein content) con- 
tains much fat. The bread from oatmeal contains almost 3 per 
cent of fat; that made from wheat-germ flour, a little over 3 per cent; 
that from soy-bean flour, almost 4 per cent; and that from crushed 
peanuts (roasted, but not previously pressed), almost 9.5 per cent. 
The apparent discrepancy in the fat contents of the various breads is 
due to the fact that, although no fat or shortening was added to 
the dough, a small amount of shortening was always used on the 
hands in handling the dough. The amount of shortening thus added 
to the bread was mdeflnite, depending upon the character of each 
individual dough. 
FIBER. 
The fiber content is very high in the bread made from bran, while 
in breads made from soy-bean, dasheen, potato, cassava, chestnut, 
wheat-germ, and peanut flours it is moderately high. In all other 
