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39
It may be inferred from the similar microscopical structure of the inner
layer of wheat and rice, each containing a layer or layers of aleurone cells,
and from the similar chemical composition of the phytin obtained from the
bran of wheat, rice and other cereals and the analogous composition of wheat
and rice, that the substances contained in the inner layer of the husk and the
germ of wheat will also be extracted by the same or similar means.
A "standard" flour might therefore provisionally be taken as a flour
which contains at least a definite percentage of substances thus extracted.
The Bread and Food Reform League has for years been doing excellent
pioneer work. It inaugurated its campaign by a meeting at the Mansion
House in June, 1907, which I attended, and issued a manifesto which was
signed by many eminent physicians, surgeons, analysts and scientists, and
also signed by me, emphasising the importance of a standard being fixed for
the nutritive value of what is sold as bread. This has been established for
milk, and the standardisation of bread is even more important, as bread
and flour form about two-fifths of the weight of food consumed by the working
classes, and constitutes almost the sole diet of many poor children.
Most people are aware that this campaign has this year been also taken
up by the "Daily Mail."
The President of the Local Government Board informed the House of
Commons that the matter would have consideration; and three very valuable
scientific reports have already been issued, viz:—
(1.) On the Bleaching of Flour and the addition of so-called
"Improvers" to Flour, by Dr. J. M. Hamill.
(2.) On the Chemical Changes produced in Flour by Bleaching, by
Dr. G. W. Monier-Williams.
(3.) On the presence of Calcium Sulphate in Baking Powder and
Self-raising Flour, by Dr. J. M. Hamill.
A very large proportion of the flour now consumed in England has been
bleached by nitrogen peroxide, which is the method now generally adopted.
Of 70 samples of imported flour 57, or more than 80%, were bleached, and
of 157 samples purchased in different parts of England 117 or about 75%.
Bleached flour is not allowed to be made or sold for consumption in the
United States of America, although inferior bleached flour is allowed to be
exported. Bleaching is also prohibited in Australia, and in Switzerland
bleaching is applied only to roller-milled flour.
Space permits only a brief reference to some of the conclusions of the
above reports.
The alterations in, and the additions to, flour, which result from a high
degree of bleaching by nitrogen peroxide, cannot be regarded as free from