The Sunday telegram. [volume] (Clarksburg, W. Va.) 1914-1927, 1915-02-14
00DIBREAD
MADE WITH
POTATO MEAL
Baking Experiments now Being
Undertaken by the Depart
lnent of Agriculture.

WASHINGTON, Feb. 13.-Baking
experiments to test the value Of max
ing bread Of potato meal mixed with
wheat -four are now being undertake
en- by the United States department
OF agriculture's bureau Of chemistry.
This Is to test the ppsstbil itiess OF the
potato In the same manner as Ger
many and Austria are now advisina
their people to do. The increased cost
Of living throughout the world has
emphasized the fact that flour made
OF other substances than wheat, or
of these substances mixed with whear.
might provide people with healthfui
food quite as nutritious as the pure
wheat flour, and at the same time
cheaper.
Retains Moisture. IS
Austrian bakers are now compelled
by law to use at least 80 per cent
potato meal In making their breau.
The bureau Of chemistry's potato meal
bread has been baked with from %
to 90 per cent potato meal and the
remaining percentage wheat. The
most satisfactory loaves in combining
economy and appearance were those
made with the minimum percentage
allowed in Austria or less. The loaves
made with more than 30 per cent po-
tato meal were not so satisfactory as
they were heavier and less attrac-
tive in form. The bread has a rather
coarse texture and dark appearance.
but possesses distinctive and agree
able flavor. 1t also retains moisture
for a much longer period than or
binary wheat bread.
The bureau of chemistry used the
imported potato flake" In some Of
| Its experiments and In others, meal
made by slicing, milling and drying
potatoes on small scale In its lab
oratories. 1t should be added that
such ordinary potato flour" as is on
our American markets is not the same
as the German potato flake" or walz-
mehl which has given such satisfac-
tory results in the experiments.
The question has been raised as to
whether the ordinary cooked potato
might not be satisfactorily substituted
for the prepared potato meal. The ex-
Iperimenters believe that 1t might
serve the same purpose if used In Just
the right proportion, but this would
he difficult for the average housewife
to determine as there Is great danger
of using too much and producing q
very soggy loaf. However, the GUS
tom OF adding very little potato is
already used by many housekeepers
to keep their bread moist and this
practice can very well obe recommend
ed for more general use.
Banana and Chestnut Bread.
Dried bananas, ripe and unripe, and
chestnuts are other substitutes for
wheat -four with which experiments
are being made by the bureau Of
chemistry. Still other products which
offer promise Of furnishing the pub
lie with a cheap and nutritious bread
are the following:
+ Bran, soy bean. white bean, millet,
bafir, milo, dasheen, cottonseed -four,
oatmeal cassava. buckwheat, rye,
corn gluten. kaoliang, rice (polished
ana naturaD, peas. potato (Irish and
sweet, corn meal (white and yell
low.
The breads made from these various
ingredients have already been photo
graphed and Analysed. The tiours
from which the breads were made are
being analysed that 1t may be known
exactly how nutritious they are IN
comparison with the pure wheat -four.
The soy bean and cottonseed fours
when mixed with wheat fours IN prop
er proportions (about 25 per cent? /,
give q bread with about twice the
amount of protein (muscle building
element that ordinary wheat bread.
contains.
An Unpopular Business.
The bureau % chemistry Is king
!! these expert ents IN spite cI the fact