STRENGTH IN WHEAT
INTERESTING EXPERIMENTS IN CANADA United Press Association—By Electric Telegraph—Copyright (Received October 30, 6.30 p.m.) WINNIPEG, October 28. “The strength-giving properties ol wheat and flour can be extracted in a form of dry powder, permitting long storage without impairment of quality,” declare Mr T. R. Aitken and Mr W. F. Geddes, Board Grain Commissioners of the Research Laboratory. The baking qualities of any flour can be stepped up by adding this powder with inferior flour, which produces vastly improved bread. After the powder has been extracted the residue flour can be used for pastry making, but mostly for starch.
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Bibliographic details
Timaru Herald, Volume CXLV, Issue 21181, 31 October 1938, Page 9
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101STRENGTH IN WHEAT Timaru Herald, Volume CXLV, Issue 21181, 31 October 1938, Page 9
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