QUALITY OF BREAD

New Zealand Herald, Volume LXXIII, Issue 22344, 15 February 1936, Page 17

QUALITY OF BREAD

Sir, —It was very gratifying to read in Monday's Herald the views of a leading Auckland baker on the Government's proposal to prohibit the use of North American hard wheat in the baking industry. As stated in your article, the imported wheat is essential in the blending of the flour to the production of a palatable and easily-digested loaf. Last year, if memory serves me rightly, I think the Health Department refused to permit the use of bread improvers; and rightly so, for the bread improver has as its base a metal —an aluminium compound. Already, unfortunately, we have a sufficiency of chemicals in our diet, without introducing more per medium of the staff of life —bread. 1 have often thought that an investigation into the metal content of our daily diet might throw some light on the cause of cancer. Whither goes the bright and shining surface of our cooking utensils, whose bodies yearly grow thinner? A little, perhaps, in the washing water, but more, I think, into the food through the constant stirring of the pots' contents. Improvers cannot take the place of the natural hard wheat, as bakers know. It appears that in this matter the Government is more concerned with raising prices and stimulating the wheat industry than with national health. The recipe for bread-making might well be left with those that understand the trade. » Pure Food.

Sir, —According to the opinions of several bakers published in the press lately it appears that some bakers are laying too much stress on the necessity of Canadian flour being incorporated in the bread. It is admitted that Canadian flour has a greater gluten content than New Zealand flour, and, from a baker's point of view, a proportion blended certainly makes a more pleasing loaf, which will keep moist longer. But whether there is a greater food value in the blended loaf is another matter. Quite good bread can be made from New Zealand flour, providing it has the right treatment, but bulk will have to be sacrificed, and it will have as great a food value as Canadian flour. Ihe bakers have as a rule never stressed the point of using Canadian flour to bring out quality. Rather has the stress been laid on the addition of milk, malt etc. Under the new regulations the bakers will still bo able to use these additions to add greater food value to the loaf if so desired. Ihey have also the consolation that all bakers will be on the same level, the satisfaction that more labpur will be employed, without sacrificing the food value of their bread. J. A. Connor.