South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-08-05
A NEW BREAD
IS NOW WANTED
Problem is to Find Substitute
for Wheat Flour Which is
lust as Good"

In these parlous times OF subma
rines. aeroplanes. and various other
scientifically designed agencies of
destruction, there is one fact that
stands out with glazing preeminence
and that fact is that the world
needs more bread Not many real
lied the supreme Importance of the
role played by the humble loaf OF
wheat bread-untu the price dou-
BLEED, and threatened TO go even
higher
Not only has the price gone up.
but now We are being urged by gov
ernmental and other food conserva-
ton organizations To have at least
one "wheatless' meal a day. and
yards OF newspaper space are being
devoted 10 the demonstration of the
value of the dry crust that erstwhile
found its daily way into the garbage
can. Statsticians are presenting
amazing hgures TO show how much
flour would be saved 10 help feed the
European allies if every bread eater
i'm the United States would save but
single slice of bread a day In
fact a great many people seem 10 be
busy telling us how valuable is the
loaf of bread. and how scarce il is
going 10 be- but very few apparently
are giving any thought of Improving
conditions by giving us practical
suggestions as 10 how we may bake
two loaves of bread where but one
was baked before.
The logical and practical way to
meet the situation when the demand
for product exceeds the supply is
TO increase the supply To do this
i'm the present instance seems TO be
rather difficult. The world i'm it's
present state Of belligerancy can not
possibly double its production of
wheat and rye. the great bread
making grains. so 10 double or ma
terially increase the supply Of wheat
or rye bread is out of the question.
But there is an alternative, viz, 10
double or multiply the kinds of pri-
mary materials from which 10 make
bread. If we have not enough wheat
or rye flour from which to make the
bread needed make bread from
corn. potato. banana. maniocs. or
some other flour that will be Just
as good"
Solving The Problem.
There's the rub, To find pro-
cess of making bread from some
kind of flour other than wheat or
rye that will be just as good"
That is the problem presented i'm an
interesting article i'm the current
number of the bulletin of the Pan
American Union, Washington. D. c..
problem which the writer is frank
10 say he is not able TO solve salts
factorily himself but which he
states i'm novel and interesting
way and toward whose solution he
suggests certain lines of study and
experiment. Why should wheat be
the greatest OF all bread grains? he
asks. and i'm this connection contin-
ues:
Wheat ON the whole is no more
nutritious than the other grains. In
any other form than bread its taste
is no better and 10 most people is
not as good as the taste of corn, or
buckwheat. OF oats. Yet as
bread making material wheat, at
higher price. does win it's way
against all the substitute grains
corn included The answer unques-
tiOnably 10 this apparent conundrum
is that man has learned i'm bread
making 10 bring out all the inherent
good qualities of wheat and has not
learned this lesson as 20 any other
grain except perhaps rye. In other
words. man has learned how 10 util-
ize wheat and has not yet learned
how properly 10 utilize other grains.
Furthermore, he has neglected the
bread-making possibilities of thou
sands Of fruits and vegetables APP
parently better economically suited
for bread making than any of the
grains.
Since ne first found out how 10
use fire TO cook his food man has
made but two other really important
food discoveries. These are the pre-
serving of meats and other perish
ables by salt smoking on drying,
and the use OF leaveu in bread-mak-
ing These two discoveries are both