II. Internal Factors 50% 1. Depth of crust 10% 2. Texture 20% 3. Crumb 20% (a) Moisture (15%) (b) Color (5%) III. Flavor 30% ———— 100% NOTE.——These two score cards are the average of the work of sixty students in judging bread in experimental cookery, Department of Foods and Cookery, Teachers College, Columbia University. See also Bulletin 25, University of Illinois. =Digestibility and nutritive value.=——Bread of the standard described is readily digestible when at least twelve hours old and stands high in nutritive value. Figure 51 compares the composition of several varieties. [Illustration: FIG. 51.——Composition of bread.] Like the cereals, it has considerable protein, and some fat, but is highest in starch. The white bread, unless made with milk, has very little ash. A slice almost one inch thick weighing 1.38 ounces, from a baker’s five-cent loaf, will yield 100 Calories. =The cost of bread.=——The table in Chapter XVII states the amount of protein and energy obtained for ten cents from bread as compared with other common foods, and makes the fact clear that bread is essentially one of the cheapest foods, remaining relatively so whatever the general fluctuations in food prices may be. A pound loaf of bread at the bakery should cost five cents, the cost being slightly less when the bread is made at home, even taking the fuel into account. It is an open question, however, whether bread should be made at home or bought at the bakery, all the circumstances being weighed in the balance by the individual. (See Chapter XVII.) In America, we need to learn to dictate and control the methods in the public bakeries because bakers’ bread is being used more and more, although it is said that 50 per cent is still made at home. If bread is to be bought, it is necessary for the housekeeper to understand the bread-making process and the standard of good bread that she may criticize intelligently, and force the public bakeries to furnish bread made under ideal conditions. Such bread is supplied in France, where the housekeepers in the city, though noted for their thrift, do not think of bread making at home as a practical or economical procedure. It must be understood that the baker’s oven is fitted to do better work than the small oven of the average kitchen, and if the public through laws and inspection will control the quality of the materials used and the cleanliness of the process, baker’s bread will be a useful “ready-cooked” food.