BREAD “IMPROVER”

Dominion, Volume 29, Issue 150, 20 March 1936, Page 12

BREAD “IMPROVER”

Successful Experiments With Lemon Juice CHEMIST’S DISCOVERY By Telegraph—Press Association. Cliristahurch, March 19. A successful result of experiments with lemon juice as an improver in bread-ntaking was announced by Mr. E. W. Hullett, chemist to the Wheat Research Institute, at a'meeting of the Institute this morning. Mr. Hullet said that lemon juice, which was at present a largely wasted by-product of the lemon-peel industry, had been proved superior as an improver to potassium bromate, the use of which was forbidden in New Zealand. From a health point of view lemon-juice would be highly beneficial because it was rich in vitamin C, the anti-scorbutic vitamin. Experiments had been made with lemon-juice in the proportion of 1 to 100,000 to dough and the juice was cheap enough to bo made a commercial proposition for bakers if its strength were standardised and controlled. After Mr. Hullett had made his an nouncement, the ehairman of the institute, Mr. J. Lyon, said it was a wonderful demonstration of the benefits the institute was giving to industry. Vitamin C content was an advantage that would be appreciated by buyers of bread because it was the very thing that had been missing from bread up to the present. The result would be a much better loaf in every way.