NO MORE "WHITE"

Auckland Star, Volume LXXII, Issue 173, 24 July 1941, Page 14

NO MORE "WHITE"

If/icaf Germ Breac/ i4f We///ngfon Hospital

Following an investigation made by the Health Department through their nutritionist, Dr. Muriel Bell, in conjunction with the Wheat Research Institute. Christchurch, experimental work with wheat germ bread was carried out. a few months ago in the bakery of Wellington Hospital, states Miss M. McKenzie, diet department, Wellington Hospital, in the "New Zealand Nursing Journal."

The article continues:—"This has resulted in a complete change-over to wheat germ bread. There is no longer any white bread made in the hospital, and 10 per cent wheat, germ is added also to the 66 per cent wholemeal bread. Ordinary white flour is used to make bread, but 101b of wheat germ are xised for every 1001b of flour. The germ is fermented with yeast before any flour is added, as this method, rather than that of adding the germ to the dough as is carried out by some bakers, ensures a good textured loaf.

"Wheat contains about 2 per cent of germ which is removed during the manufacture of white flour. While the value of germ if often overstated, it is rich in vitaniin 81, and the bran also contains this vitamin. To bring the vitamin content of white bread to nearly that of wholemeal, it is necessary to restore the 2 per cent of germ and a further 8 per cent to make up for the loss of Bl in the bran. Hence the reason for the use of 10 per cent wheat germ, that is 101b of wheat germ to every 1001b flour. The loaf is pale brown, but is light and spongy, and has an appetising flavour. "Wheat germ bread contains no roughage, and so is suitable for all types of patients, including those suffering from peptic ulcer, cardiac conditions, and others requiring low residue diet, and who are forbidden to take wholemeal bread.

''Wheat germ bread does not replace wholemeal bread, and those people who are wise enough to eat wholemeal bread receive greater food value than those who eat wheat germ bread, but for the greater majority of people who have not so far been induced to eat wholemeal bread, the wheat germ bread fulfils a great need."