BREAD IMPROVERS

Ashburton Guardian, Volume 55, Issue 292, 23 September 1935, Page 8

BREAD IMPROVERS

REMOVAL OF REGULATIONS.

REPORT TO INSTITUTE. New Zealand is one of the only two countries in the world which, under their health regulations, forbid the use of chemical improvers in bread, and for a long time the Wheat Research Institute has been endeavouring to have the bap lifted in the Dominion. One of the wheat-growers’ organisations, in conjunction with the bakers and millers of the country, will shortly approach the authorities with a further request for a revision of the existing regulations, and at its meeting on Friday the institute agreed to place at the disposal of the growers, bakers and millers all the information on improvers that it has collected.

The institute received the other day a report in improvers from Dr. J. Malcolm, professor of physiology at the University of Otago, which stated: “Since no single food-stuff alone is capable of supplying all the needs of the body, the constituents of a diet are partaken of in such quantities that the defects of one arc made good by others. Even milk as a sole article of diet is not a perfect food for adults. This supplementing action applies to minerals as well as to the organic foodstuffs—the most notable example being the use of table salt. “In the case of cereal grains, McCallum showed that the main deficiencies are calcium, sodium, and chlorine. These are even more deficient in flour consisting chiefly of the endosperm, for the outer layers of the grain contain more of the mineral matter.

“In break-baking, sodium chloride is added instinctively; unfortunately, we have no instinctive warning of the necessity for other minerals. Fiom dietary studies undertaken in America by Sherman, it was clearly shown that calcium is deficient in the average diet of that country. Similar, though less extensive studies by the Home Science Department of Otago University have led to the same conclusion in regard to New Zealand diet, and Dr. Elizabeth Gregory informs me that calcium conies next to iodine in order of deficiency in cur average diet.

Weak Flour. “These facts are a strong argument for the addition of calcium to flour, quite apart fro many economic consideration of utilising flour of ‘ weak ’ baking quality. (Prom the nutrition point of view there is no appreciable difference between ‘ weak ’ and ‘strongflour.) The added calcium would he a safeguard against a low intake, and, being a normal constituent of the body, a moderate excess ol it can do no harm. “Sherman and others have advocated a greater consumption of milk to combat the low intake of calcium in America. This is a thoroughly sound suggestion, and is being adopted in maiiv schools in New Zealand, whole the children receive an extra ration of milk during school hours. The incorporation of a certain amount of milk in ordinary bread has also been suggested and this would improve both the baking quality and the nutritive value, but I think it would not be wise to make this a general practice, as ‘milk bread’ has a sweet taste, which makes many people soon tire of it. “Tho daily requirement oi La. is given by Sherman at one to two grm. If 9oz of calcium acid phosphate be added to a sack of flour producing 66 41b loaves, the percentage in the bread would be 0.21.

“I have no figures of the- average consumption of loaf bread in New Zealand, but calculating from the cereal intake in the New Zealand Dietary Studies, it does not exceed 300 to -100 grm. This would provide an extra 0.6 to 0.8 grm. C'a, which, along with the other dietary calcium, would ensure an .adequate yet not excessive supply. “Analysis of the bread made with the addition of calcium apid phosphate would need to he made to see whether such bread conforms with the standards laid down in xhc Public Health regulations in regard to water percentage and acidity'.” The chairman, Dr. H. G. Denham, said that Dr. Malcolm had taken great interest in the subject. He bad twice interviewed Dr. M. 11. Watt, Director General of Health, on the question. Mr F. R. Callaghan said that the Prime Minister had arranged interviews between a New Zealand representative and Dr. Kent Jones in London. Dr. Kent Jones was very much in favour of chemical -improvers, as he had been when lie was in New ZcaMr W. W. Mulholland said that the United Wheat Growers had taken up the question, and having been promised the support of the bakers had arranged) a meeting with the I rime Minister for an early date. Mr R. Tv. Ireland said that the millers would lie pleased to co-operate. It was agreed to place at the disposal of the United Wheat Growers all the information in the possession ot the Research Institute.