WHEAT-GERM BREAD IN DEMAND

Southland Times, Issue 24236, 20 September 1940, Page 6

WHEAT-GERM BREAD IN DEMAND

TRIUMPH FOR RESEARCH INSTITUTE (United Press Association) CHRISTCHURCH, September 20. “I think that the inclusion by the institute’s process of the wheat-germ in bread marks an epoch in milling and baking,” said Mr R. J. Lyon, who presided at the quarterly meeting of the Wheat Research Institute. It was reported to the institute that there was an insistent demand for bread in which the germ was included and millers were making supplies of the germ available as rapidly as possible. The evolution of this new type of bread represented a triumph for the institute, it was poifited out, for the commercial process was developed there in its entirety. Mr Lyon said that the institute was to be congratulated on having evolved the new process, one that was entirely new to the world.

The director of the institute, Dr F. W. Hilgendorf, said that some processes aimed at including wheat-germ in bread had been in use in New Zealand for some years, but had been protected by patents. «.The institute had now made the process available to all bakers and so to all consumers. He emphasized that the process did not damage the vitamin B content in bread. It was also stated that the 10 per cent, content of wheat-germ recommended to bakers was considered the right amount. Ten per cent, wheat-germ bread contained as much Vitamin B as wholemeal bread. No additional cost to the baker was involved in the purchase of the germ.