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 approximately 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 saltfree basis. In that case, it is apparent that the polished rice bread could not have more than 0.30 per cent salt-free mineral constituents, 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.

FAT.

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) contains 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 indefinite, 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

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 (N×6.25) 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 exception 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 sweetpotato bread, when made with the usual proportion of sugar, has a

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 characteristic 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.

SUMMARY.

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.

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