The Coconino sun., 1923-06-01
WOMEN MAKE TEST OF
ARIZONA. GROWN WHEAT

On Saturday, May 5, is people met
| in the domestic science department of
| the Florence high school to ascertain
| the results of a local bread baking
contest Local wheat growers, me1-
chants and members of the Woman's
club were present.
The Florence contest is the out
growth of a project launched two
months ago by the farm bureau and
! the Woman's club, cooperating with
the county home demonstration agent.
Mrs. Hall chose a group of local wo-
men for co-operators and home DEM
onstrators, all of whom gave freely
of their time in order to make the
project success.
! Four demonstrators entered loaves
baked of the following percentages of
flour:
Two entries-100 per cent Standard
Ga soft wheat flour.)
| One entry-50 per cent Standard
plus so per cent Rose.
One entry-70 per cent Standard
plus 80 per cent Kansas Hard.
In cases where mixtures were made
the women did the blending. First
place was given to Mrs. Bourne; sec
ond to Mrs. Suggs; third to Mrs. Ste
wart and fourth to Mrs. Thum.
The loaf awarded first place was
made of 70 per cent Arizona soft
wheat flour, while the loaf awarded
second place was made of 100 per
cent straight Arizona flour. However,
it is interesting to note that these
loaves differed only by two points and
| that the loaf losing the two points lost
not on flavor, texture or color, but on
shape of loaf-a point of physical
difference. This indicates that equal
ly good bread can be made from the
| 100 per cent flour as from blends.
The judging was done by Mrs. M.
P. Lockwood, state home demonstra-
ton leader, from the university, and
Mrs. Douglas of Florence. The basis
of judging is always that of nearly
perfect loaf as is possible. In all
cases of professional judging only the
highly desirable physical qualities of
the loaf are judged. Nutritional points
are not considered. Straight Arizona
flour will not give US these perfect
physical qualities, because of the low
gluten content, but will give us a
food product which is high in nutri-
tive value. For this reason we urge
the housewife to look at her bread
baking from the angle of rendering
substantial support to the "Buy-at-
Home" movement, and of offering her
family nutritious, though not highly
elastic and flaky bread. We are con-
vinced that the average housewife will
be willing to sacrifice her pride in the
perfect looking loaf usually made of
foreign flour) to the larger motive of
civic assistance and of family health.
We would likewise urge the house
wife to make more whole-wheat bread.
Not so attractive at the table, we ad-
nit, but of far greater health value
to family. High-grade, intensely
processed white flour has lost its Vi
tamines substances absolutely essen
tial to health and growth. Whole
wheat flour contains these vitamines.
Why not use them?
1t is the earnest wish of the farm
bureau and the Woman's club that all
women in Florence and in the valley
get back of this movement, which the
interested few have demonstrated is
substantial. The use of Arizona flour
is not problematical nor theoretical.
The product is tested article. From
it we can make good, wholesome, at
tractive bread
If housewife does not bake light
bread, she can render valuable assist
ance to the cause by using the straight
flour for hot breads, pies and cakes.