IMPROVEMENT IN BREAD
USE OF AUSTRALIAN
WHEAT
BLEND WITH SPROUTED VARIETIES As Australian wheat now coming to hand reaches flour mills and is blended with local wheats It is expected that the moistness of crumb, or doughiness, which has been characteristic of bread recently will be substantially reduced. This was ' stated yesterday by the Acting-Director of the Wheat Research Institute (Mr L. H. Bird). The doughiness has resulted from the use of flour mhnufactured from Canterbury wheat that sprouted during the exceptionally wet conditions at harvest time this year. Millers have experienced considerable difficulty in handling the wheat and only by exhaustive tests have they been able to ensure that bread would not have an excessively, moist crumb. The use of sprouted wheat has not affected adversely the nutritional value or wholesomeness of bread and it has, in fact, improved its keeping qualities. In bread-making the use of sprouted wheat is practically equivalent to the addition of malt.
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Press, Volume LXXXVII, Issue 26491, 4 August 1951, Page 2
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158IMPROVEMENT IN BREAD Press, Volume LXXXVII, Issue 26491, 4 August 1951, Page 2
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