given in the following table:[62]

COMPOSITION, ACIDITY, AND HEATS OF COMBUSTION OF FLOURS AND OTHER
MILLED PRODUCTS OF WHEAT

===========================================================================
|WATER| PROTEIN | FAT| CARBO-| ASH| ACIDITY | HEAT OF
MILLED PRODUCT | |(N x 5.7)| | HY- | | CALCUL- |COMBUSTION
| | | | DRATES| |ATED AS | PER GRAM
| | | | | |LACTIC |DETERMINED
| | | | | | ACID |
---------------------------------------------------------------------------
| % | % | % | % | % | % |Calories
First patent flour |10.55| 11.08 |1.15| 76.85 |0.37| 0.08 | 4032
Second patent flour |10.49| 11.14 |1.20| 76.75 |0.42| 0.08 | 4006
Straight[A] or | | | | | | |
standard patent |10.54| 11.99 |1.61| 75.36 |0.50| 0.09 | 4050
flour | | | | | | |
First clear grade |10.13| 13.74 |2.20| 73.13 |0.80| 0.12 | 4097
flour | | | | | | |
Second clear grade |10.08| 15.03 |3.77| 69.37 |1.75| 0.56 | 4267
flour | | | | | | |
"Red dog" flour | 9.17| 18.98 |7.00| 61.37 |3.48| 0.59 | 4485
Shorts | 8.73| 14.87 |6.37| 65.47 |4.56| 0.14 | 4414
Bran | 9.99| 14.02 |4.39| 65.54 |6.06| 0.23 | 4198
Entire-wheat flour |10.81| 12.26 |2.24| 73.67 |1.02| 0.32 | 4032
Graham flour | 8.61| 12.65 |2.44| 74.58 |1.72| 0.18 | 4148
Wheat | 8.50| 12.65 |2.36| 74.69 |1.80| 0.18 | 4140
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[Footnote A: Straight flour includes the first and second patents and
first clear grade.]

In the table it will be noted that there is a gradual increase in
protein content from first patent to "red dog," the largest amount being
in the "red dog" flour. Although "red dog" contains the most protein, it
is by far the poorest flour in bread-making qualities, and in the
milling of wheat often it is not separated from the offals, but is sold
as an animal food. It will also be seen that there is a gradual increase
in the ash content from the highest to