BREAD-MAKING FLOUR

Press, Volume XCIII, Issue 27992, 12 June 1956, Page 9

BREAD-MAKING FLOUR

EXTRACTION RATE AND NUTRITION

ADDRESS TO INSTITUTE OF CHEMISTRY

A British study into the composition and nutritive value of flour showed there was no difference between the nutritional value of 80 per cent, extraction flour—as used in the national loaf—and 70 per cent, extraction, plus added nutrients at the British standard. Dr. John Coppock told the Canterbury branch of the Institute of Chemistry, in a lecture at Canterbury University College last evening. Dr. Coppock, who is research director of the British Baking Industries Research Association, was quoting from a report brought down by Professor Sir Henry Cohen and a panel, published on May 17 this year. This contradicted the conclusions of an experiment in Germany a few years ago. when children in two orphanages were the subjects.

The children were fed breads of differing extraction rates, some with added nutrients and some without Yet. said Dr. Coppock, the repor 4 noted no difference in the nutritional value of the breads. It was later found that the children, as is common in Germany, had large quantities of vegetable soup. Th’s was sufficient to mask completely the differences in value in the several breads.

In Britain, said Dr. Coopock. the policy was one of restoration of the vitamin B group products lost i,n the higher extraction rate milling, rather than enrichment. Enrichment wis used in the United States and Canadi. The British rate restored vitamins to almost the same level as the 80 per cent, extraction. The American practice enriched the bread with even more vitamins than would normally be obtainable.

“It is purely a matter of choice, and not of finance,” said Dr. Cogpock. in answer to a Question. "To restore the vitamins at the British rate costs only a few nence—probably about IJd —for each 2801 b sack of flour used?’