South Bend news-times. (South Bend, Ind.) 1913-1938, 1915-02-21
GOOD BREAD IS
MADE WITH USE
Of POTATO MEAL
Bureau CT Chemistry Tries Out
German "Potato Flake" to
Determine Health Value Of
inexpensive Flour.

SATISFACTORY BREAD MADE
WITH 800 POTATO MEAL AC-
I CORDING TO AUSTRIAN IDEA.
Bureau of Chemistry tries out the
makes experiments to determine the
value in mixed -four of such mex
penSive. healthful products as chest
nut, banana, rice and peas.
WASHINGTON, d. c., Feb. 20
Baking experiments to test the value
of making bread of potato meal mixed
with wheat flour are now being under
taken by the United States department
of agricultUres bureau of chemistry.
| This is to test the possibilities of the
| potato in the same manner as Ger
| many and Austria are now advising
| their people to do. The increased cost
of living throughout the world has
| emphasized the fact that -four made
/ of other substances than wheat, or Of
/ these substances mixed with wheat,
might provide people with healthful
food quite as nutritious as the pure
wheat -four, and at the same time
| cheaper
austrian bakers are now compelled
lbS law to use at least 80 per cent
potatO-meal in making their bread.
The bureau of chemistry's potato-meal
bread has been baked with from 20
to 90 per cent pOtatO-meal and the
remaining percentage wheat. The
most satisfactory loaves in combining
economy and appearance were those
made with the minimum percentage
allowed in Austria or less. The
leaves made with more than 80 per
cent potatO-meal were not so salts
| factory as they were heavier and less
attractive in form. The bread has
/ rather coarse texture and dark ap-
| pearance but possesses a distinctive
and agreeable flavor. 1t also retains
moisture for much longer period
than ordinary wheat bread.
Used potato Flake"
The bureau Of chemistry used the
imported 'pOtato-hake" in some of it's
| experiments and in others. meal made
| by slicing, milling and drying potatoes
on a small scale in its laboratories. 1t
should be added that such ordinary
| potato -four as is on our American
markets is not the same as the Ger
| man potato flake" or "walz-mehl'
which has given such satisfactory re-
suits in the experiments.
| The question has been raised as to
whether the ordinary cooked potato
might not be satisfactorily substituted
for the prepared potato-meal The
| eXperimenters believe that it might
serve the same purpose if used in just
| the right proportion, but this would
be difficult for the average housewife
1 to determine as there is great danger
Of using too much and producing a
very sOggy loaf. However, the custom
of adding a very little potato is al
ready use by many housekeepers to
keep their bread moist and this prac-
1 N oil no or
NOR general use.
Banana and Chestnut Bread.
Bried bananas, ripe and unripe. and
chestnuts are other substitutes for
! wheat -four with which experiments
are being made by the bureau Of
chemistry. Still other products which
offer promise of furnishing the public
with cheap and nutritious bread are
the following:
Bran. SOY bean. white bean, millet,
katir, milo, dasheen, cottonseed -four,
oatmeal caSsaVa. buckwheat, rye,
corn gluten, kaoliang, rice (polished
and naturaD, peas. potato (lrish and
sweet. corn meal (white and yellow
The breads made from these various
ingredients have already been photo
graphed and analyZed. The flOuTs
from which the breads were made are
being analyZed that it may be known
exactly how nutritious they are i'm
comparison with the pure wheat flour.
The soy bean and cottonseed flOUrs
when mixed with wheat tlours in
proper proportions (abOut % per cent?
give a bread with about twice the
amount of protein Cmuscle-building
elemenD that ordinary wheat bread
, contains.
Making nj AIiNed Flour Unpopular.
| The bureau Of chemistry is making
these experiments in spite of the fact
! that there is law which makes il
difficult for the manufacturers tC
make mixed flour satisfactorily. This
law surrounds the manufacture OF
mixed -four with so many restrictions
that the business has not become a
popular one. The result is there is
very little mixed -four at present man
, ufactured and offered for sale.
The mixed -four act was passed ir
, 1898 before there was a food and
drugs act. and was passed For the pur-
pose of raising a war revenue at q
time when many of the common ar
ticles of food did not command SO higl
| a price as now.
The tax of four cents which Is nov
imposed on every barrel OF mixec
flour is not in itself a heavy one: 4
I is the collection OF il with the at
: tendant regulations and restriction
that hampers any manufacturer who
would like to make such fiOurs.
, Ii should be stated in connection
/ with the mixing of other material.
: with wheat flour in making bread
that this cannot always be done
economically. There must be taker
into consideration the prevailing
market prices Of the commodities tC
be used.
This article is written primarily fol
the purpose OF bringing 10 the attcn'
ton Of the public the fact that in or
! der TO obtain good nutritious and
wholesome bread il is not necessary q
use an entirely wheat fiOur.<~ a mix.
ture viii in many cases produce 3
bread which is quite as satisfactory
With this a matter Of common knOwl-
edge, il is believed in times of over
? production and the consequent favor
: able market prices of substances suit
. able for mixing with wheat -four that
, bakers may wish TO experiment with