THE BEST BREAD. Reasons Why Milk Should be Used in Making It.

Te Aroha News, Volume IV, Issue 192, 19 February 1887, Page 3

THE BEST BREAD. Reasons Why Milk Should be Used in Making It.

Professor William Jago, in a paper addressed to the British Medical Association, after comparing the nutritive value of bread from whole meal and that from pure white flour, thus expresses himself as to the ideal loaf : " Not only then on the ground of nutritive value, but also on that of purity and cleanlineaB of manipulation, do I urge the use of a pure white loaf. Such bread is more healthily made, and will be sweet and free from acidity, when whole meal and dark bread? are sour and unwholesome. "Reference has already been made to the lower percentage of phosphates in white flour than in whole meal, although it has been pointed out that the nutritive constituents of the bran are so locked up within it that they escape unaltered from the human body. In connection with this matter I have a nuggestion to make, Bran is a valuable cattle food ; and further, is specially noted aa a milk producer. Dairy farmers find that the milk of cows is improved both in cfuantity and quality by feeding them largely on bran. My suggestiou is, send the bran to the dairy farmer, and take its albuminoids and phosphates back from him in the shape of milk. The cream of milk is still one of the principal constituents of butter. I am so prejudiced as to think it ought to be the only one, save salt. Thanks to the invention of the cream separating machine, cream is now obtained in a very few minutes from milk after milking. The separated milk is perfectly fresh and sweet. My suggestion ie, use this separated milk instead of water for the purpose of making flour into bread. Skimmed or separated milk has the following composition : — Watpr 89.60 Casein ant Sugar BJ9 Fat 1.19 Ash 80 "The ash consists principally of phosphates of lime and potash. " Tho use of such milk for bread-making would be to make bread an ideal articJe of food In addition* to the stores of flesh formers and heat producers the flour ilself contains, the milk would contribute additional fleeh forming material, and also those phosphates and other mineral foods so valuable in building up a healthy human body. They would also, which is of paramount importance, be present in a readily assimilable form. Made from pure white flour, such bread would be light and spongy in texture, of a delicate creamy tint, and as pleasing to the eye as healthy and nutritious to the body."