IMPROVING THE LOAF

Otago Daily Times, Issue 22835, 20 March 1936, Page 10

IMPROVING THE LOAF

VALUE OF LEMON JUICE A DEFICIENCY OVERCOME (Per United Press Association) CHRISTCHURCH. March 19. The successful result of an experiment with lemon juice as an improved in breadmaking was announced by Mr E. VV. Hullett, chemist to the Wheat Research Institute, at a meeting of the institute this morning. Mr Hullett said that lemon juice, which was at present -largely a wasted byproduct of the lemon peel industry, had been proved superior as an improver to potassium bromate, the use of which was forbidden in New Zealand. hrom a health point of view lemon juice would be highly beneficial, because it was rich in vitamin C —an anti-scorbutic vitamin. Experiments had been made with lemon juice in the proportion of 1 to 100,000 of dough, and. the juice was cheap enough to be made a commercial proposition for bakers if its strength were standardised and controlled. After Mr Hullett had made his announcement. the chairman of the institute (Mr J. Lyon) said it was a wonderful demonstration of the benefits the institute was giving the industry. The vitamin C content was an advantage that would be appreciated by the buyers of bread, because it was the very thing that had been missing from bread up to the present. The result would be a much better loaf in every way.