Studies in this country as well as in Eng¬
land have shown that flour from the second¬
ary middlings and those from the end-
streams and the final- break flours contain
more of the B vitamins than the patent
flours containing only the streams from the
primary middlings. According to Bailey,1
80 per cent extraction flour contains one half
the thiamine, two fifths the riboflavin, and
one quarter the niacin content of the wheat
from which it is made with the presently used
methods of milling, whereas a 60 per cent ex¬
traction good-grade patent flour would retain
only one tenth of the original thiamine and
niacin and two tenths of the riboflavin. In
this speech Bailey suggested the possibility
that flour millers, who are custodians of much
of the B factors in natural foods, would even¬
tually find a way to adapt milling methods
so as to transfer more of these vitamins from
the grain to the flours they produce. Such
a step would improve nutritive value of the
flour with little if any loss in breadmaking
quality.
In January, 1945, the British Ministry of
Food, in collaboration with other depart-
JC. H. Bailey, speech reported in Chemical and
Engineering News , Vol. 42, p. 1059 (April 25, 1946)
[283]
Table LVII1 • Composition of Flour of Varying Extraction2
Period
Extrac¬
tion
Calories
Protein
Fat
Iron
Calcium
Thia¬
mine
Niacin
Ribo¬
flavin
Fiber
Per cent
Gram
Gram
Milli¬
gram
Milli¬
gram
Milli¬
gram
Milli¬
gram
Milli¬
gram
Gram
1940-March, 1941 .
73
342
12.3
1.8
1.4
14
0.09
0.9
0.05
0.10
March, 1 94 1— April, 1942 ....
75
342
11.8
1.3
1.4
15
0.12
0.9
0.06
0.15
April-Septcmber, 1942 .
85
340
12.3
2.2
2.4
21
0.33
1.9
0.17
0.70
October, 1942-December, 1943 .
853
340
11.4
1.6
2.4
81
0.30
1.7
0.15
0.55
January-September, 1944 ....
853
340
10.7
1.6
2.1
76
0.29
1.7
0.13
0.50
October-December, 1944 ....
82^3
340
12.6
1.6
1.9
79
0.26
1.8
0.10
0.31
January, 1945-February, 1946 . .
803
340
12.0
1.4
1.6
73
0.24
1.6
0.08
0.21
March 1-15, 1946 .
82^3
340
11.6
1.5
1.9
79
0.26
1.8
0.10
0.31
March-May, 1946 .
853
340
10.7
1.6
2.1
76
0.29
1.7
0.13
0.50
May-August, 1946 .
903
330
13.0
1.9
2.8
86
0.33
3.6
0.14
0.90
After August 11, 1946 .
904
330
13.0
1.9
2.8
148
0.33
3.6
0.14
0.90
ments, convened a conference to establish
regulations which might have to be made
with regard to flour and bread when wartime
control ended. This conference reviewed
the wartime experiences. It was apparent
that the nutritive value of the wartime loaf
had made an important contribution to the
health of the British people, and it was hoped
that the same nutritive contribution could be
retained in the postwar loaf. The report5 of
this conference gives a good summary of the
comparative nutritive value of high-extrac¬
tion and enriched flours. This conference
proposed a standard for flour in terms of thi¬
amine, niacin, and iron. The amounts of
these were stated at a level the group de¬
cided would provide in the postwar loaf
Wfagnus Pyke, "Principles of Nutritional Reha¬
bilitation,” Journal of American Dietetic Association
23, No. 2, pp. 90-95 (February, 1947).
Page 257
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Studies in this country as well as in Eng¬
land have shown that flour from the second¬
ary middlings and those from the end-
streams and the final- break flours contain
more of the B vitamins than the patent
flours containing only the streams from the
primary middlings. According to Bailey,1
80 per cent extraction flour contains one half
the thiamine, two fifths the riboflavin, and
one quarter the niacin content of the wheat
from which it is made with the presently used
methods of milling, whereas a 60 per cent ex¬
traction good-grade patent flour would retain
only one tenth of the original thiamine and
niacin and two tenths of the riboflavin. In
this speech Bailey suggested the possibility
that flour millers, who are custodians of much
of the B factors in natural foods, would even¬
tually find a way to adapt milling methods
so as to transfer more of these vitamins from
the grain to the flours they produce. Such
a step would improve nutritive value of the
flour with little if any loss in breadmaking
quality.
In January, 1945, the British Ministry of
Food, in collaboration with other depart-
JC. H. Bailey, speech reported in Chemical and
Engineering News , Vol. 42, p. 1059 (April 25, 1946)
[283]
Table LVII1 • Composition of Flour of Varying Extraction2
Period
Extrac¬
tion
Calories
Protein
Fat
Iron
Calcium
Thia¬
mine
Niacin
Ribo¬
flavin
Fiber
Per cent
Gram
Gram
Milli¬
gram
Milli¬
gram
Milli¬
gram
Milli¬
gram
Milli¬
gram
Gram
1940-March, 1941 .
73
342
12.3
1.8
1.4
14
0.09
0.9
0.05
0.10
March, 1 94 1— April, 1942 ....
75
342
11.8
1.3
1.4
15
0.12
0.9
0.06
0.15
April-Septcmber, 1942 .
85
340
12.3
2.2
2.4
21
0.33
1.9
0.17
0.70
October, 1942-December, 1943 .
853
340
11.4
1.6
2.4
81
0.30
1.7
0.15
0.55
January-September, 1944 ....
853
340
10.7
1.6
2.1
76
0.29
1.7
0.13
0.50
October-December, 1944 ....
82^3
340
12.6
1.6
1.9
79
0.26
1.8
0.10
0.31
January, 1945-February, 1946 . .
803
340
12.0
1.4
1.6
73
0.24
1.6
0.08
0.21
March 1-15, 1946 .
82^3
340
11.6
1.5
1.9
79
0.26
1.8
0.10
0.31
March-May, 1946 .
853
340
10.7
1.6
2.1
76
0.29
1.7
0.13
0.50
May-August, 1946 .
903
330
13.0
1.9
2.8
86
0.33
3.6
0.14
0.90
After August 11, 1946 .
904
330
13.0
1.9
2.8
148
0.33
3.6
0.14
0.90
ments, convened a conference to establish
regulations which might have to be made
with regard to flour and bread when wartime
control ended. This conference reviewed
the wartime experiences. It was apparent
that the nutritive value of the wartime loaf
had made an important contribution to the
health of the British people, and it was hoped
that the same nutritive contribution could be
retained in the postwar loaf. The report5 of
this conference gives a good summary of the
comparative nutritive value of high-extrac¬
tion and enriched flours. This conference
proposed a standard for flour in terms of thi¬
amine, niacin, and iron. The amounts of
these were stated at a level the group de¬
cided would provide in the postwar loaf
Wfagnus Pyke, "Principles of Nutritional Reha¬
bilitation,” Journal of American Dietetic Association
23, No. 2, pp. 90-95 (February, 1947).