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Show Kltchrncraft , Daily Bread Uses More Than Dough By MB OAYNOB MADDOX ( Savaral readers aak, "What (oai Into bread?" That question haa been carefully answered by Consumers' ' Ouldt, , published by the office of the Consumers' Con-sumers' council in Wsshlngton. Part of lha snswer la printad be-low. be-low. Flour makea up about ST par eent i of tha weight of a loaf. Soma four-fifth four-fifth of tha braad bought by tha American public u mada of whit flour, moat of which la bleached or aged by artificial mean. II Difference of opinion exlta M to whether or .not, bleaching affect tha nutriliva value of flour. Tha position of the food and drug ad- ministration i that, provided tha m added chemicala cannot ba ahown to ba harmful or to Injur tha qual- Ity or conceal Inferiority, bleaching is not a violation of the food and drug act. Two other kind of flour most widely used are whole wheat and rye. The flour constituent of bread labeled a whole wheat or graham and sold in interstate commerce must, under federal food and drug ' regulation, be composed entirely of whole wheat flour. The usual loaf of rye bread I a mixture of rye and wheat flours, with sometimes some-times more than half wheat. Only , a amall amount of bread, known aa pumpernickel, la made of 100 per cent rye flour or meal. Next Important Ingredient In bread 1 liquid. The liquid in most commercial bread la part water and part milk, the proportion of each varying with the formula. In French and Vienna bread only water wa-ter I used, while standard milk bread must be made with milk or" , with milk solid and water la the proportion normal to" milk. Bakers who put milk into their bread usu-lly use powdered akim milk, both because of It cheapness and the eaaa with which It may ba ' mixed with tha other Ingredient. It la a wholesome product which contain 11 the food virtue of liquid milk except vitamin C. Like liquid akim milk, it lack tha fat , and vitamin A of whole milk. Yeast, sweetening and shortening complete the principal Ingredient of bread. Sweetening, when present, pres-ent, may be either sugar or aialt, or a combination of both. ' It is difficult to know what shortening short-ening are used In most bread, because be-cause bakers guard their formula carefully, but lard or a cottonseed oil shortening are probably the choice of most. Most nutritionists agree that people peo-ple who cannot afford adequate amounts of fruit, vegetablea, milk and egg food rich in vitamin and minerals but, unfortunately, com- paratively expensive had beat Include In-clude a good proportion of whole grain cereal products. Other who can afford to Include In their diet adequate amount of thaaa minerals , and vitamin-rich foods may (elect that bread which appeal moat to their taste. |