CHEMICAL ANALYSIS OF WHEAT-FLOUR SUBSTITUTES. 9 
very agreeable, slightly sweetish flavor. Bread made from ripe 
banana flour also has a sweetish, agreeable, and very characteristic 
taste, and requires no sugar in its preparation. That made from 
dried potato flour has a decided potato taste, which makes it much 
less appetizing than that made from the boiled potato. 
Practically all of the breads of group 2 have a very good flavor, 
although not so marked or characteristic a one as in the case of some 
of the breads of group 1. The most pronounced flavor was noted 
in the bread made from rye, from buckwheat, from yellow corn meal 
and from the sorghum grains. In all other cases the flavor was 
good, without being too pronounced. The texture of the breads of 
group 2 ranks very high, several reaching a grade of 95 or over on a 
standard of 100 for a perfect loaf. 
In group 3, the peanut bread easily ranks first both in flavor and 
in texture. The bread from chick-pea flour is very attractive, 
being remarkable for its volume and texture, while in taste it is not 
noticeably different from good wheat bread. Bread made from the 
Mammoth yellow variety of soy bean has a characteristic beanlike 
and agreeable flavor, but is not especially good in texture. The 
bread made from the ordinary dried bean also possesses a charac- 
teristic beanlike flavor, which is less marked when the meal is cooked 
before being used. Bread from dried pea flour has a very agreeable 
taste. 
Every bread of group 4 has a marked flavor peculiar to itself. 
Bran bread naturally has a characteristic "branny" flavor, which 
to many is very agreeable. Its color is dark, and its texture fair. 
The flavor of the wheat-germ bread, while decidedly characteristic, 
is not unpleasant. It also is dark in color, and does not have a very 
good texture. Cottonseed-meal bread, even though it contains but 
15 per cent of cottonseed meal, has a decided flavor and dark color, 
although its texture is fairly good. 
SUMMAKY. 
From the salt-free ash determinations it is apparent that all breads 
containing wheat-flour substitutes (except when starch and rice 
flour are used) are richer in mineral matter than is wheat-flour bread. 
The differences in the fat content of the various breads analyzed 
are significant only when materials such as the soy-bean or peanut 
meal (unpressed) are used. The calculated caloric value of the 
various breads is also so nearly the same that, in general, it will 
make comparatively little difference, in computing a day's ration 
on the basis of calories, which bread is taken. 
Far more significant is the difference in the protein content. 
From a value of less than 7 per cent (where starch was used) to one 
closely approaching 15 per cent (soy-bean bread) is a wide range. 
