WHITE BREAD

Otago Daily Times, Issue 24401, 12 September 1940, Page 6

WHITE BREAD

ADDITION OF WHEAT GERM NEW PROCESS EVOLVED FORMULA GIVEN TO BAKERS (Per United Press Association) WELLINGTON, Sept. 11. The reception, by the press and interested individuals had been ..very gratifying and much useful criticism had been received, said the Minister of Scentific and Industrial Research iDr D. G. McMillan) referring to the new process evolved by the Wheat Research institute for the manufacture of white bread containing 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 questioned. There was nothing new about adding vitamins to flour 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 germs- 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 ,N.ew Zealand * wheats. It required special expensive, machinery and was heavily protected by patents. Furthermore, it gave bread containing very much less wheat germ than the New Zealand process made possible. More, recently a synthetic vitamia 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 pfe-fermeritation of wheat germ wtih yeast before addition to this 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 had been supplied in bulletin form to all bakers. Some mills already had supplies of wheat germ in stock; while several others had made preliminary runs and could start production at • day’s notice .. 'l'