Abstract
PROF. J. REILLY, professor of chemistry in the National University of Ireland (University College, Cork), has produced a booklet entitled “Our Daily Bread” which is particularly interesting at the present time in view of the desirability of making the British Isles less dependent on imports of wheat for its ‘daily bread’ (Cork: Forum Press. 2s.). He advocates the increased growing of rye, which is hardier than wheat and can be grown on poorer soils, and points out also that oaten and barley flour may without any dietetic disadvantage be used to eke out supplies of wheat. Growers of potatoes should be encouraged to set aside a portion of the crop for the production of potato flour, which is able to furnish us with our carbohydrate needs. It is interesting to note that flour was so scarce in England in 1800 that the Brown Bread Act was passed forbidding the use of pure white wheat en bread, and at this time flour was generally a mixture of equal parts of wheaten and rye flour. Wholemeal bread, of course, in contrast to white bread, contains comparatively large amounts of vitamins and minerals, although this is not the whole of the story.
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Bread Flour. Nature 147, 801–802 (1941). https://doi.org/10.1038/147801c0
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DOI: https://doi.org/10.1038/147801c0