8 BULLETIN" 701, L T . S. DEPARTMENT OF AGRICULTURE. 
breads it is comparatively low. The fiber content is much higher in 
bran than in any of the other substitutes used. 
PROTEIN. 
The average protein content (NxQ.25) of the breads belonging to 
group 1 is less than 8 per cent; of breads belonging to group 2, it is 
about 8.8 per cent; of those belonging to group 3, it is about 11.9 
per cent; while for breads belonging to group 4, it is 12.7 per cent. 
This protein content varies from less than 7 per cent, in the case of 
potato-starch bread, to over 15.8 per cent in the case of cottonseed 
bread. Other breads showing a high protein content are those made 
from legumes and wheat germ. Breads made with rye, feterita 
(clear grade), and oatmeal flours are appreciably richer in protein than 
standard wheat bread. All the breads in groups 3 and 4 are much 
richer in protein than is the wheat bread. Of group 1, only the 
bread made from potato flour is richer in protein than all-wheat 
bread. This, however, was due to the fact that the potatoes used 
for this experiment happened to be particularly low in starch and 
high in protein, which would not necessarily be true with potatoes 
grown in every section of the country. 
CALCULATED CALORIC VALUE. 
The average number of calories per pound does not differ very much 
in the various groups of bread. Because of their comparatively high 
fat content, breads made from peanut and soy-bean flours show a 
relatively large number of calories per pound, being 1,394 and 1,283, 
respectively. The bread from oatmeal flour contains 1,242 calories, 
and that from wheat germ, 1,238 calories per pound. The lowest 
figures for the caloric value are found among the samples of group 
1, and in the case of the bran bread. Bran bread owes its low caloric 
value to its high fiber or cellulose content. With the possible excep- 
tion of bread made from peanut, oatmeal, wheat-germ, and soy-bean 
flours, all of which substitutes contain a large amount of fat, the 
caloric value of all the breads analyzed is about the same. 
TEXTURE, TASTE, AND GENERAL APPEARANCE OF BREAD. 
Several of the breads of group 1 have a remarkably fine texture 
and general appearance. They comprise those made from potato 
starch, boiled potato, unripe banana, and cassava flour. Those which 
deserve special attention for their fine flavor are the breads made 
from chestnut flour, which is rich, nutty, and very agreeable, and 
from boiled potatoes. The potato bread has the further merit of 
lending itself well to reheating several days after it has been baked, 
because it remains moist longer than most other breads. The sweet- 
potato bread, when made with the usual proportion of sugar, has a 
