WHITE BREAD WITH WHEAT GERM

Evening Star, Issue 23679, 12 September 1940, Page 12

WHITE BREAD WITH WHEAT GERM

PALATABILITY PRESERVED [Per United Press Association.] WELLINGTON, September 11. The reception by the Press and interested individuals had been very gratifying and much useful criticism had been received, said the Minister of Scientific and Industrial Research (Dr D. G. M‘Millan) referring to the new process evolved by the Wheat Research Institute for the manufacture of white bi-ead containing the wheat germ. The Minister added that it_ was apparent from some inquiries received that there were some misconceptions in regard to the nature and purpose of the process, and said that steps were being taken to put it into practical operation. The novelty of the Wheat Research Institute process, the Minister said, had been questioned. There was nothing new about adding vitamins to Hour or bread, but there was everything new about adding vitamins or the natural substance containing them in such a way that the palatability and keeping qualities of the bread were not affected. Wholemeal flour contained wheat germ, but bread made from it was unpalatable to many people. The Morris Mills process of America was quite different from the New Zealand one. It probably could not be operated with New Zealand wheats. It required special expensive machinery, and was heavily protected by patents. Furthermore, it gave bread containing very much loss wheat germ than the New Zealand process made possible. More recently a synthetic vitamin B 1 was being added to bread in Britain. Valuable as this was in Britain, the use of wheat germ by the New Zealand process had many advantages. The essential distinguishing feature of the Wheat Research Institute process was in the pre-fermentation of wheat germ with yeast before addition to the flour. It gave a loaf of fine texture, good appearance, palatable taste, and a content of 10 per cent, of wheat germ compared with 2 per cent, in wholemeal —not that it was intended to replace wholemeal, which had other qualities of its own. The formula for the new bread bad boon supplied in bulletin form to all bakers. Some mills already bad sunplies of wheat germ in stock, while several others had made preliminary runs and could start production at a day’s notice.