. Bulletin of the Department of Agriculture. Agriculture; Agriculture. Washington, D. C. PROFESSIONAL PAPER April 22, 1919 EXPERIMENTS ON THE DIGESTIBILITY OF WHEAT BRAN IN A DIET WITHOUT WHEAT FLOUR/ By Aethxjk D. Holmes, Specialist in Charge of Digestion Experiments, Office of Home Economics. CONTENTS. Page. Review of previous investigations 1 Methods of procedure 7 Subjects 8 Experimental diet 8 Experiments with fine wheat bran 10 Experiments with unground wheat bran 13 General discussion 17 REVIEW OF PREVIOUS INVESTIGATIONS. Wheat in some form constitutes a very large proportion of th
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. Washington, D. C. PROFESSIONAL PAPER April 22, 1919 EXPERIMENTS ON THE DIGESTIBILITY OF WHEAT BRAN IN A DIET WITHOUT WHEAT FLOUR/ By Aethxjk D. Holmes, Specialist in Charge of Digestion Experiments, Office of Home Economics. CONTENTS. Page. Review of previous investigations 1 Methods of procedure 7 Subjects 8 Experimental diet 8 Experiments with fine wheat bran 10 Experiments with unground wheat bran 13 General discussion 17 REVIEW OF PREVIOUS INVESTIGATIONS. Wheat in some form constitutes a very large proportion of the average dietary. The larger part of the wheat used for human food is consumed in the form of bread, which ordinarily is prepared from one of three common types of wheat flour—white flour (commercially known in this country as standard patent), entire or whole-wheat flour, and graham flour. The importance of wheat in the American dietary is readily appreciated when it is noted that in normal times the annual per capita consumption is approximately 5 bushels; ^ it has been estimated ^ that excluding wheat breakfast foods, macaroni, spaghetti, and similar foods, and referring only to the three common flours, patent, entire, and graham, they supply 20 per cent of the protein, and 26 per cent of the carbohydrate of the average dietary. In times of stress even greater reliance is placed on bread, and it is a matter of repeated observation that those of relatively small incomes tend to make bread a predominating portion of the diet. With the outbreak of the war, and the prospect of a diminished supply of some food materials, the question of a more complete milling of wheat 1 Prepared under the direction of C. F. Langworthy, Chief, Offlce of Homo Economics. 2U. S. Dcpt. AfeT. I5ur. Crop EstlmateH Rept., 3 (1917), No. 10, p. 99. aU. S. Dept. Agr. Office Expt. Stas. Clrc. 110 (1911), p. 26. 85781°—Bull. 751—19 1. Please note that these images are extracted from scanned page imag
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