BREAD-MAKING.

Press, Volume LXIX, Issue 20910, 18 July 1933, Page 15

BREAD-MAKING.

A BAKER'S DISCOVERY. CONTROL OF STARCH AND PROTEIN. Following upon a discovery in the manufacture of bread by a Wellington [baker, so that its starch and protein icontent may be controlled without re- ■ course to gluten flour, a syndicate was I formed last year to perfect a formula. After several experiments a Christchurch baker was asked to assist and now it has been found that it is possible to control the starch and protein content in bread-making. One el those concerned in the manufacture stated yesterday that the new process had been protected throughout the world and a company was being formed to handle it overseas. * It meant that many varieties of bread could now be made by the ordinary baking process, he continued, ifhose included diabetic bread, slimming bread and diatetic last lighter in texture than ordinary bread. This would sell at a slightly higher price. With brown breaq it had/ always been diflicult to secure lightness and palatability with 10Q per §ent. wheat-meal flour. The number of persons desiring 100 per cent, wholemeal bread had greatly increased recently as it was rich in protein, essential mineral salts and almost every known vitamin. To those whose diet needed the elimination of starch, the new system was expected to be a boon. The whole of the baking trade was keenly interested in the development of quality as the average amount spent by a family a year en bread was about £6 10s.