10 BULLETIN 701, U. S. DEPARTMENT OF AGRICULTURE. 
The ideal color of the crumb of wheat-flour bread is creamy. With 
the exception of breads made with cooked Irish potatoes, polished rice, 
white corn meal or corn flour, and the pure starches, the color of the 
mixed breads partakes more or less of the color characteristic of the 
substitute. Sweet potato and soy-bean meal yield a yellow loaf; 
banana flour, dasheen, milo, ordinary dried beans, etc., a gray; 
while many others produce a bread more or less gray brown. 
