New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1915-05-09

"In experimenting with various fours the gov
eminent has made step in the right direction,
although / do not think that all of the substi-
tutes that they are working with will be feas-
ible. However. there is no reason why they
should not be tried The most likely grains that
they are using rye corn and oats, as well as
the tapioca root cassava and Irish and sweet
potatoes. Bran has too many extractives and
is too coarse for healthy persons. Beans are
impractical, because they are not produced in
sufficient quantities and because they afford a
breeding ground for various kinds of weevils.
an combining the new mixed or pure iours
to form new breads there would have to be
changes in yeast and leavening to correspond
with the changes in the -four My idea would be
10 see that no mixture is used that lowers the
amount Of carbohydrates in the finished Loaf.
There is no doubt however, that new mixtures
can be made that contain amount equal to
those in the finest wheat bread.
"As matter Of fact, the cheaper bakers -four
is sometimes better in several ways than the
highly bolted patent nours that the millers take
such pride in The best flour now on the market
is an intermediate grade, which is not too finely
bolted and which yet eliminates the harmful
fibre. l. would be good idea for the food value
Of each -four to be indicated by the manufactures
on the completed product. caoric standard
could be laid out, and the public informed as to
just how much nutrtive material they were get
ting
The present experiments may result IN pro-
yiding a cheap and nourshing bread whose flour
will not have to undergo the intricate boiling and
refining process nov deemed necessary by the
millers. In this process large part Of the wheat
a. f.aIh aoa
il is coarse and INJURIES the trade value OF the
finished product Not only could saving be
made in preparing some of the new fours, but
their grains could be had for much less than
wheat, under more normal conditions than
exist to-day.
As potato meal has met with such success in
Germany and Austria it is one of the chief sub
ects for experiment. In Austria the bakers are
now forced by law to mix at least 80 per cent OF
potato meal with their dough- but the bread baked
i'm Washington has been found too soggy when
more than % per cent of the potato meal is en-
ployed Such bread, however, while slightly
coarse in texture, has a flavor that is both un-
usual and pleasant. II has the further advantage
Of keeping moist for a much longer time than the
average wheat bread. In some of the experiments
the Bureau of Chemistry made use of the i'm
ported meal which is called potato fake, while in
others It used its own meal, made by cutting,
drying, grinding and milling the potatoes on
miniature scale in its own laboratory. The "po-
tato -four" which can be bought in the United
States, however, is not the same thing as the
flake Wal,mehl used in Germany, which has
proven to be so successful there, as well as in
own laboratory experiments. The amount Of
nourishment in this potato bread however, is still
open TO question.
Among the ether loaves which have been pre-
pared in Washington those in which the -four
OF the soy bean has been used and those where
cottonseed -four was employed give excellent
loaves with twice the amount of the muscle form
ing protein contained in the finest wheat bread.