Honolulu star-bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1912-2010, 1917-08-14
EDITOR
Bread From Other Flour

Men are the bread winners and women the bread
value.
Experts who have been ranva>sing the food sit
uatOn. now tell us that the bread maker is the
chief figure Of the hour, bread maker who can
produce bread made Of other -four than wheat
and prove as paIatabe and as popular.
We are told that world needs require doubling
the wheat supply. and that cannot be done in the
allotted time But there is plenty and to spare
of other food products, which if made into -four
capable Of competing with wheat -four would solve
the one great bread problem.
'"Wheat on the whole is no more nutritious than
The other grains" says a writer for the PanAmer
lean Union. "In any other form than bread its
taste is better and to most people is not as good
as the taste of corn, buckwheat or oats. Yet
IS bread making material wheat, at a higher price
does win its way against all the substitute grains
corn included. The answer unquestionably to this
apparent cOnundrum is that man has learned in
bread making to bring out all the inherent good
qualities of wheat and has not learned this lesson
as to any other grain except perhaps rye In other
words man has learned how to utilize wheat and
has not yet learned how properly to utilize other
grains. Furthermore. he has neglected the bread
making material possibilities of thousands of fruits
and vegetables apparently better economically suit
ed for bread making than any of the grains
"Slnce he first found out how to use fire to cook
his food, man has made but two other really i'm
portant food discoveries. These are the preserving
OF meats and other pershabes by salt, smoking or
drying and the use of leaven in bread making
These two discoveries are both prehistoric The
Importance of leaven in bread making cannot be
overestimated, because without leaven wheat and
rye would never have become leading food grains.
without leaven the cultivation of wheat and rye
would practically cease Without leavpn wheat is
the most stubborn and intractable of possible foods
Even an amateur cook can make an edible bread
from Indian corn or barley -four and water with
out leaVen, but a professional would be stumped
to make anything edible from wheat -four and water
alone But with leaven, yeast or baking powder,
wheat becomes the supreme bread-making grain In
other words, wheat, the least suitable of all the
grains for use as human food with leaven becomes
the most suited This is because it is best suited
for making that kind of food, bread, which is the
base food of all civilized peoples Here we are at
the root of one of the most significant facts of
Presentday civilization Man by the discovery
OF heaven has been able to raise one grain and that
IN Its natural state the least promising of all
grams to be not only the prime grain but the prime
1000 as well. This marvel was wrought bv prehis-
torlc man. Can it be possible that chemists of this
age cannot work an equal marvel with corn? Or.
II not chemists, the mechanical inventors? 1t NAV
be problem of chemistry, or it may be problem
of mechanics"
| In short what is wanted is a new bread bread
made of corn, potato, banana, mandioca, or some
other kind of -four, that will be as palatabe, as
cheap, as nourishing, and acceptable to all the
world as the bread made of wheat -four with the
aid OF leaven. Given such a substance, the food
problem of the world would be solved and we could
easily make two loaVes of bread where now we can
make but one.