BREAD QUESTION.

Grey River Argus, 12 February 1941, Page 8

BREAD QUESTION.

[To the Editor]

Sir, —Without pretending to any qualification for commenting on the remarks of your correspondents regarding the art of bread making 1 would like to place on record here some pronouncements, which appear important, that have been published in Australia. The loaf there is not apparently so good as it might be, however good the flour there may be. “Smith's Weekly” is my authority. It says:—“Restore nutriment to white bread. Gluten stealing must stop. High incidence of malnutrition in industrial suburbs throughout Australia is caused to a large extent by the fact that the major item of food in such areas —white bread—contains almost no nutriment. When wheat is ground, the resultant mass consists of gluten (protein), which has high body-building qualities, starch, and bran, which contains the vital vitamin 81, calcium and iron. But the miller takes as much as he possibly can from bread flour, leaving just enough to give a loaf volume. Whole-hearted support for a campaign by “Smith’s” against millers who are stealing nutriment from white bread flour and selling it at high prices for manufacture of fancy breads, comes from a Melbourne member of the trade. He is Mr. W. Mitchell, and his firm the Tooronga Milling Co., is not a member of the Uourmillers’ ring. Except yeast, wheat germ is the best source of Vitamin G, essential to the breathing of all tissues. In addition, the wheat germ contains about 10 ether members of the Vitamin B complex. Besides taking gluten from flour unscrupulous millers have also been extracting this wheat germ and selling it separately. Flour they are selling is, in the great majority of cases, comparatively devoid of vitamins.” . I trust that the foregoing will at least enlighten readers as to the value of the wholemeal loaf.---I am, etc., “COMMON SENSE.”