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Public School Domestic Science by Adelaide Hoodless
page 62 of 254 (24%)
Bread from fine flour, | | | | | |
spring wheat | 8.00 | .43| .47| .39 | 14.41 | 76.30
Corn bread from whole | | | | | |
maize | 3.40 | 1.88| 4.14| 2.53 | 12.88 | 75.17
-------------------------+------+-----+-----+-------+--------+--------


-------------------------+------------------------------------------
| In Dry Matter
+------+------+--------+---------+---------
| | | | | Nitrogen
| Ash. | Fat. | Fibre. | Protein.| free
| | | | | extract.
-------------------------+------+------+--------+---------+---------
|P.ct. |P.ct. | P.ct. | P.ct. | P.ct.
Bread from whole winter | | | | |
wheat | 2.40 | 1.25 | 2.95 | 16.20 | 77.20
Bread from whole spring | | | | |
wheat | 1.82 | 1.34 | 3.02 | 16.49 | 77.33
Bread from fine flour, | | | | |
winter wheat | .66 | .35 | .49 | 13.33 | 85.17
Bread from fine flour, | | | | |
spring wheat | .47 | .51 | .42 | 15.66 | 82.94
Corn bread from whole | | | | |
maize | 1.95 | 4.29 | 2.62 | 13.33 | 77.81
-------------------------+------+------+--------+---------+---------


BREAD.

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