“GERM” WHEAT BREAD

Grey River Argus, 20 January 1941, Page 9

“GERM” WHEAT BREAD

An Explanation The Wheat Research Institute, Christchurch, has replied a s follows to a letter appearing in tile “Argus” of January 9, 1941: —■ “W e have read the letter written to you by Mr Blanchfield, senr., regarding the quality of present-day bread compared with that of last century. The general subject of the letter is hardly suitable for argument, because estimates of the quality of bread are largely a matter of taste. One may, however, fairly assum e that bakers in general have studied the changed in public taste that have developed during the years, and that the modifications they have made in their technique have been made to meet (definite though unconscious changes in demand. "‘We write merely to 'correct a wrong impression that may be given by Mr Blanchfield’s reference to ‘germs’ in bread. The plural' word ‘germs’ suggests microbes or something of that sort. The change in the composition of bread that has been made available to all bakers during the past year has been a new method for the restoration to bread of the ‘germ’ of wheat. For the last hundred years or so the germ of th e wheat grain has been removed from the high grade flours commonly used. This wheat germ has certain valuable nutritive qualities, and its exclusion from bread has been deplored by many dieticians. A new method was therefore devised of restoring the wheat twn to bread without seriously affecting ihe lightness and texture of the loaf. “It will thus be seen that the new wheat germ bread does not involve the addition of ‘germs’ or ‘improvers’ of any sort, but merely the re-

storation. to bread of a portion of the wheat grain that has been omitted in recent years. The process has not in any way altered the general quality of flour or bread, but merely allows those people who wish for it to secure, wheat germ in special loaves.”