These two score cards are the average or the work or sixty students in judging bread in experimental cookery, Department of Foods and Cookery, Teachers College, Columbia University. See also Bulletin 25, University of Illinois.
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.
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.