The total amount of each constituent of several analyses added together, divided by the sum total of the analyses made, will give the average amount of each constituent contained in the flour. These analyses must be made very accurate in order that the results obtained may be reliable.
The following table, according to R. von Wagner, gives averages, subdividing the albuminoids into albumen, gliadin, vegetable casein, cellulose and gluten:
| Percentages | ||||||||
| FLOUR. | Water | Albuminoids | Fat | Sugar | Gum & Dextrin | Starch | Fibrin | Ash |
| Winter wheat | 13.37 | 10.21 | 0.94 | 2.35 | 3.06 | 69.30 | 0.29 | 0.48 |
| Spring wheat | 12.81 | 12.06 | 1.36 | 1.86 | 4.09 | 65.88 | 0.89 | 0.96 |
| Rye | 13.71 | 11.52 | 2.08 | 3.89 | 7.16 | 58.61 | 1.59 | 1.44 |
| Percentages | ||||||||||
| FLOUR. | Water | Albumin | Gliadin | Vegetable casein | Cellulose | Gluten | Sugar | Gum | Fat | Starch |
| Wheat flour | 15.54 | 1.34 | 1.76 | 0.37 | 5.19 | 3.50 | 2.33 | 6.25 | 1.07 | 63.64 |
| Rye | 14.60 | 1.56 | 2.92 | 0.90 | 7.36 | —— | 3.46 | 4.10 | 1.80 | 64.28 |
YEAST AND FERMENTS
Mix some flour into a dough and bake it. The result will be a coarse, tough, indigestible cracker.
The flour and water product possesses keeping qualities, but can only be used as a food when soaked in a fluid.