Willmar tribune. [volume] (Willmar, Minn.) 1895-1931, 1918-07-10
Food
QUESTIONS. ANSWERED
BREAD

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BREAD
% bread - important to the American
% to tha Frenchman?
No; only 9h per cent of the aver.
ago American income spent on food
goes to bread and dour, and these
articles form only 80 per cent Of the
average American diet.
How important 10 bread to the French
mani.
1t 10 tho basis Of his nourishment:
bread constitutes 81 per cent of the
total food consumption during nor
NAL times In France.
70 European bread now made Of wheat
-four entirely1
No: it 10 heavily admdxtured.
What Ia the percentage OF admixture?
In England. France and Italy
bread must be admixtured with at
least 20 per cent OF some other
cereal -four. and it is permitted to
use q large percentage Of other
cereals. The extraction of -four is
also very much higher in other coun-
tries than here.
Why Is bread cheaper in England?
Because the British government
has subsidized the bread.
How much does 1t cost tho British
government?
100000. 900 annually.
IL not this money ultimately obtained
by taxation?
Yes.
u corn bread used in the army?
Corn is not acceptable as an army
ration because it can not be made
into q transportable loaf for trench
use.
Are other cereals just az nourishing 40
wheat?
Generally speaking, yes.
What is the advantage Of ordering
bread "a hours in advance at the
stores?
innate correctly tho amount Of
bread to have on hand. and thus
eliminate waste.
What percentage of wheat flour sub
stitutes does the Food Administra-
t1on require bakers to use in bread
and rolls?
twenty-five per cent
Why has the Food Administration
standardized the size Of the bakery
loaf of bread?
To reduce the cost of baking and
distributing, to give the public .
square deal, and to fix competition
upon price.
What are the standard weights Of
bread leaves?
Three-fourths of a pound, 1 pound
IL pounds, pounds, and other
pound weights.
Why does the Food Administration
advocate the use Of the Y pound
loaf?
AS a wheat conservation measure,
in the hope that the Apound loaf
may do the work the 1-pound loaf
did before.
How many 1-pound loaves Of bread
can be made from a barrel Of -four?
Is graham bread a wheat bread?
Yes; but It also contains 26 per
cent bran. shorts and middlings,
which are included in tho list of
wheat-hour substitutes.
What is whole wheat bread?
Bread which contains varying
quantities of bran, shorts or mid.
dHngs. To comply with the "vic.
tory" rule, It must contain at least
Is per cent Of these products.
May graham bread and whole-wheat
bread be used on wheatless days?
AS a general rule, no. Public
| eating places can not we'll do with.
out these and Victory bread. but in
the home, no wheat should be eat
en- on wheatless days.
What is Victory bread?'
Bread baked with at least q q
per cent admdxture Of other cereals
than wheat: the bread that will
help win the war.
What other cereals can be mixed With
wheat to make Victory bread?
See answer to 1877, which gives
list Of wheat-hour substitutes
May bread made entirely o! graham
flour or whole-wheat -four be called
Victory bread?
Yes, If 1t contains % per cent 81
bran, shorts and middlings.
Was rye flour used in making Vic
tory" bread?
Yes, until March 81, when It wae
withdrawn from the substitute lis'
because shortage Of rye -four fo1
rye-bread~ baking was threatened
How else may the name Victory bt
used3
The name Victory may also b
given by bakers to sweet yeast
dough goods, crackers, biscuits
cakes, pies, fried cakes. and pastry
provided one-third Of their -four o
meal content consists Of wheat-hou