7. How would you determine the
general nutritive value of a breakfast food, knowing the kind of cereal
from which it was prepared? 438. To what extent are cereals modified or
changed in composition by cooking? 439. To what extent are the nutrients
of cereal foods digested and absorbed by the body? 440. To what extent
do the cereals supply the body with mineral matter? 441. How does the
phosphate content of cereals compare with that of meats and milk?

CHAPTER X

WHEAT FLOUR

442. Why is wheat flour especially adapted to bread-making purposes?
443. To what extent may wheat vary in protein content? 444. What are
spring wheats? 445. What are winter wheats? 446. Give the general
characteristics of each. 447. What are glutinous wheats? 448. What are
starchy wheats? 449. Name the different proteids in wheat flour. 450.
About how much starch does wheat flour contain? 451. What other
carbohydrates are also present? 452. What is the roller process of flour
milling? 453. What is meant by the first break? 454. How are the
different products of the wheat kernel separated? 455. What is meant by
middlings flour? 456. What is break flour? 457. What is patent flour?
458. Name the high grade flours. 459. Name the low grade flours. 460.
How are the impurities removed from wheat flour? 461. What per cent of
the wheat kernel is returned as flour? As offals? 462. What becomes of
the wheat germ during milling? 463. What sized bolting cloths are used
in milling? 464. What is graham flour? 465. How does it differ in
mechanical and chemical composition from white flour? 466. What is
entire wheat flour? 467. How does it differ in physical and chemical
composition from white flour? 468. What effect has the refining of
flour upon the ash content? 469. How do low and high grade flours differ
in chemical composition? 470. How do the wheat offals differ in
composition from the flour? 471. What are the factors which influence
the composition of flours? 472. What effect does storage have upon the
bread-making value of flour? 473. What change takes place when new wheat
is stored in an elevator? 474. What is durum wheat flour, and how does
it differ from other flour? 475. What gives flour its color? 476. Why is
color an index of grade? 477. How is the color of a flour determined?
478. How do flours differ in granulation? 479. How does the granulation
affect the physical properties of flour? 480. How is the granulation of
flour approximately determin