NEW BREAD TYPE

Waikato Times, Volume 127, Issue 21224, 21 September 1940, Page 12

NEW BREAD TYPE

WHEAT GERM INCLUSION BAKERS INDICATE DEMAND ENGLISH PROCESS COMPARED (By Telegraph.—Press Association) CHRISTCHURCH, Friday 4 ‘ I think the inclusion of the institute's process of 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 represents a triumph for the institute, it was pointed out, for the commercial process was developed there in its entirety. Mr Lyon said something of the same nature had been arrived at in England and America almost at the same time. From a report received, there seemed to be some suspicion about the introduction of an artificial compound into bread in England, and probably the process there would be found to be not as good as the inclusion of the wheat germ as was being done in New Zealand. Dearer Flour in America In America the process seemed to involve the drying of the flour, but there it had increased the price of flour by from £2 to £3 a ton. It seemed, too, that the American process would not produce as palatable a loaf as the New Zealand wheatgerm loaf. The director of the institute, Dr. F. W. Hilgendorf, said 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 j to all bakers, and so to all consumers. Dr. Hilgendorf emphasised 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.