Additives in bread
Sir,—ln the feature “How little we know about what we eat" ("The Press," May 28) Garry Arthur mentioned the number of additives which may be used in bread. He correctly mentions that only two or three of these would be used at any one time. Wheat, and the flour made from it, is variable, and to make a consistent and attractive loaf the baker varies the additives. Flour may have too many starch-splitting enzymes, due to sprouting, and so produce a sticky loaf, or too few enzymes producing a dense loaf. The respective remedies — calcium phosphate and malt flour — would never be used together. The additives are used in small amounts, usually less than 1 per cent. They are materials which exhaustive testing has shown to be safe. In most cases the “additives” are common foodstuffs such as fats, malt, milk powder, and soya bean flour. — Yours, etc.,
T. A. MITCHELL, Director, Wheat Research Institute. May 29, 1982.
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Press, 31 May 1982, Page 16
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161Additives in bread Press, 31 May 1982, Page 16
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