CAN BE IMPROVED
FLOUR BAKING QUALITIES. A CANADIAN DISCOVERY. CERTAIN QUALITIES ISOLATED. (United Press Association— Copyright.) (Received This Day, 12.20 p.m.) WINNIPEG, October 28. “The strength-giving properties of wheat and flour can be extracted in the .form of a dry powder, permitting long storage without impairment, declared Messrs T. R. Aitken and W. F. Geddes, of the Grain Board Commissioners’ Research Laboratory. “The baking qualities of any flour can be stepped up by adding this powder. With an inferior flour, it produces a vastly improved bread. After the powder has been extracted the residue of the flour can be used foi pastry making, as it is mostly starch.”
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Bibliographic details
Ashburton Guardian, Volume 59, Issue 16, 29 October 1938, Page 8
Word Count
108CAN BE IMPROVED Ashburton Guardian, Volume 59, Issue 16, 29 October 1938, Page 8
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