MORE VITAMINS
Experiments In Use Of Richer Flour Dominion Special Service. CHRISTCHURCH, October IS. Experiments which it was proposed to undertake to test the possibilities and the effectiveness of an SO per cent, flour extraction as -a means of increasing the vitamin Bl intake of people consuming bread made from such flour were referred to at a sitting of the No. 10A Armed Forces Appeal Board. , It was stated that the experiments would entail closing down a large mill for a time, so that certain alterations which would cost a big sum, could be made. The bread would be of a brownish tinge, but practically all of the vitamins in the wheat would be retained in the richer flour. The flour used in the standard loaf in New Zealand today was of 72 per cent, extraction, said Mr. E. W. Hullett, chief chemist to the Wheat Research Institute. In England a national wheatmeal loaf made of 85 per cent, extraction meal, from which only the coarsest bran had been extracted, was introduced. This bad not been very popular. A lot of research work on this matter had been carried out by the Wheat Research Institute in the past, and it was now proposed to make a large-scale milling trial. The stage had been reached where the Nutrition Committee of the Health Department wished to carry out experiments in New Zealand.
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Dominion, Volume 37, Issue 21, 20 October 1943, Page 8
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230MORE VITAMINS Dominion, Volume 37, Issue 21, 20 October 1943, Page 8
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