GLUTEN IN BREAD
Sir, —Regarding the gluten content of New Zealand flour, in comparison with Canadian, we beg to differ from Mr. J. A. Connon. We claim we can prove that New Zealand flour has a higher percentage of wet gluten than Canadian. We claim also that a more appetising loaf can be produced from New Zealand flour. Hutcheon and Ruston.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/NZH19360218.2.141.6
Bibliographic details
New Zealand Herald, Volume LXXIII, Issue 22346, 18 February 1936, Page 15
Word Count
61GLUTEN IN BREAD New Zealand Herald, Volume LXXIII, Issue 22346, 18 February 1936, Page 15
Using This Item
NZME is the copyright owner for the New Zealand Herald. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons New Zealand BY-NC-SA licence . This newspaper is not available for commercial use without the consent of NZME. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Auckland Libraries and NZME.
Log in