-------------+-------------------------------------------------------- |Water. | +-------------------------------------------------- | |Nitrogenous substances. | | +-----+------+------------------------------- | | |Fat. |Sugar.| Extractive free from Nitrogen. | | | | ++ +-----------+-------------- | | | | | |Cellulose. | Dry | | | | | | +-----| Substances. | | | | | | |Ash. |-------------- | | | | | | | |Carbohydrates. | | | | | | | |-----+ | | | | | | | | N. | -------------+-----+-----+-----+-----+-----+-----+-----+-----+-------- | per | per | per | per | per | per | per | per | per |cent.|cent.|cent.|cent.|cent.|cent.|cent.|cent.| cent. Fine wheat | | | | | | | | | bread |31·51| 7·06| 0·46| 4·02|52·56|0·32 | 1·09| 1·75| 87·79 Coarse | | | | | | | | | wheat bread|40·45| 6·15| 0·44| 2·08|49·04|0·62 | 1·22| 1·65| 85·84 Rye bread |42·27| 6·11| 0·43| 2·31|46·94|0·49 | 1·46| 1·69| 85·31 Pumpernickel |43·42| 7·59| 1·51| 3·25|41·87|0·94 | 1·42| 2·15| 79·74 -------------+-----+-----+-----+-----+-----+-----+-----+-----+-------- Clifford Richardson gives the following results of the analysis of ordinary family loaf-bread:-- Per cent. Water 37·30 Soluble albuminoids 1·19 Insoluble „ 6·85 Fat 0·60 Sugar 2·16 Dextrine 2·85 Starch 47·03 Fibre 0·85 Ash 1·17 ------ 100·00 Nitrogen 1·29 Total albuminoids 8·04