The nutritive value of extra-yeast bread

Abstract

Eleven albino rats were placed upon a diet containing besides inorganic salts and butter fat in adequate amounts, a bread made from white flour in the ordinary manner containing the usual amount of yeast, the liquid used in preparing the dough being half milk and half water.

Another group of eleven rats of the same average weights were placed upon a diet similar to the preceding, except that 5 per cent. of dried yeast was added to the flour and some extra fresh yeast added to raise the dough.

The rats on the ordinary bread grew very poorly, gaining on the average only 18 grams in 9 weeks. The rats on extra-yeast bread grew much better, gaining 59 grams on the average in 9 weeks.

The superior nutritive value of the extra-yeast bread was ascribed to its high content of water-soluble B and to the supplemental action of the complete protein of the yeast.