Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/299

 fermented bread, while those made with a baking powder or with exceptionally large additions of milk, butter, or lard vary in composition accordingly. In the making of hot rolls with baking powder, lard or butter is commonly used to a very large extent as "shortening." These fatty bodies render the gluten less tenacious, and the roll is thus easily broken and is without toughness or elasticity. Owing to this irregular use of shortening and of mineral matter, including salt, the composition of rolls of commerce is extremely variable. In eleven samples of rolls analyzed, for instance, the content of moisture varied from 7 to 34. Evidently the sample sold as a roll which contained only 7 percent of moisture was in point of fact a biscuit and not a roll. The percentage of ether extract in these samples varied from .43 to 7.55. The average composition of the eleven samples is as follows:

Moisture,         27.98 percent Protein,           7.48    " Ether extract,      3.41    " Crude fiber,        .60    " Ash,                1.31    " Salt,               .69    " Starch and sugar,  59.82    "

In the dry substance:

Protein,          10.46 percent Ether extract,     4.74    " Crude fiber,         .77    " Ash,               1.81    " Salt,                .81    " Starch and sugar, 82.99    " Calories,          4,538

CAKES.

Wheat flour is one of the principal constituents of that class of sweetened bread known generally as cake. The kind and character of cake vary so greatly that no general statement of any very great value can be made respecting the average composition. In addition to the sugar and flour which are used in the manufacture of cake various flavoring ingredients or essences are employed, and usually excessive quantities of butter or lard for shortening purposes. In addition to this, other forms of cake are cooked in oil after the dough is made, thus adding an additional quantity of fatty matter to the material. Eggs are also a common constituent of cakes and these introduce into their composition additional quantities of protein and fat. Baking powder is very generally used in this country instead of yeast for the leavening of the cake and thus an additional quantity of mineral matter is introduced into their composition.

In the manufacture of sweetened cakes the flour is mixed with eggs and sugar and butter or lard to the proper consistency with or without the use