STANDARD LOAF

Evening Star, Issue 25470, 28 April 1945, Page 11

STANDARD LOAF

WHEAT ANALYSIS RESEARCH AT HOmFsCIENCE SCHOOL The. resolution passed by the Farmers 5 - tJnion last week advocating the mailing of a standard brown loaf is only one of many indications that the matter of improving the bread we eat is engaging the attention of many interested societies.

The people of Britain have been eating a standard war-time loaf for some years now, and authorities are emphatic that public health has never been better, in spite of a more or less restricted diet. It has not, been possible for New Zealand to adopt the British standard loaf owing to the changes in bread-making machinery that would have to be made. The Nutrition Committee of the Medical Research Council and the Wheat Eesearch Institute are both interested in improving the nutritive value of New Zealand bread. Experimental work has been carried out at the Wheat Research Institute in Ohristchurch to find out how much of the precious vitamin Bl various parts of the wheat contain. Three graduate students of the Home Science School at Otago University are at present engaged in analyses of -wheat to discover the amounts of the other important constituents it contains. If a standard loaf of the highest possible nutritive value were to be introduced full knowledge of the exact content of New Zealand wheat would be necessary.