Abstract
The qualities of bread and its principal materials for the school lunch program were checked obtaining results as follows.
1) In the term of 1961, the range of average content of crude fat in bread was nearer to the standard than that in 1960.
2) The estimated values of each component of the shortening agreed to those in the Japanese Agricultural Standard.
3) The contents of protein and ash in some flours were out of the standard of the school lunch flour.
4) The extensograms of the doughs obtained from flours from the same variety of wheat but from different mills showed that distinct differences in physical properties existed between these flours.
