. Bulletin of the Department of Agriculture. Agriculture; Agriculture. Contribution from the Bureau of Chemistry •^M CARL L. ALSBERG, Chief ^^^^'Si. Washington, D. C. W September 20, 1918 THE CHEMICAL ANALYSIS OF WHEAT-FLOUR SUBSTITUTES AND OF THE BREADS MADE THEREFROM. By J. A. Le Clerc, Chemist in Charge, and H. L. Wessling, Assistant Chemist^ Plant Chemical Laboratory. CONTENTS. Page. Object of the investigation 1 Analytical work: Character of flours and breads ana- lyzed 1 Analytical work—Continued. Methods of analysis 3 Results of the analysis 3 Summary 9 OBJECT OF THE INVESTIGATION.
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. Contribution from the Bureau of Chemistry •^M CARL L. ALSBERG, Chief ^^^^'Si. Washington, D. C. W September 20, 1918 THE CHEMICAL ANALYSIS OF WHEAT-FLOUR SUBSTITUTES AND OF THE BREADS MADE THEREFROM. By J. A. Le Clerc, Chemist in Charge, and H. L. Wessling, Assistant Chemist^ Plant Chemical Laboratory. CONTENTS. Page. Object of the investigation 1 Analytical work: Character of flours and breads ana- lyzed 1 Analytical work—Continued. Methods of analysis 3 Results of the analysis 3 Summary 9 OBJECT OF THE INVESTIGATION. At present great interest is manifested in the subject of bread, as well as the various kinds of flour from which it can be made. Methods of making several varieties of bread, together with the place in the dietary occupied by bread, have been studied by the department and the results have been published.^ This bulletin gives the results of the analyses of more than 30 part substitutes for wheat flour and the bread made from them. As very few authentic analyses of American bread materials and breads made with wheat- flour substitutes have been published, the results given here undoubt- edly will be of value to millers, bakers, and housewives throughout the country. ANALYTICAL WORK. CHARACTER OF FLOURS AND BREADS ANALYZED. Bread, as the unqualified term is understood generally in the United States, is the product made from wheat flour, salt, and water (with or without the addition of sugar, milk, etc.), leavened with yeast. The many other kinds of bread, such as rye bread, corn bread, salt-rising, and hot or baking-powder bread, usually are known by qualifying names to distinguish them from bread made entirely of wheat flour with yeast. 1U. S. Dept. Agr. Farmers' Buls. 807 and 955. 59826°—18—Bull. 701. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrat
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