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Bread —Notes on an Investigation
Although there is undoubtedly a greater variety of food offered
to the general public than ever before, bread is still of major importance
in the diet, particularly in families where there are children.
Bread is still in fact the staple food. This is made clear in the
National Food Survey Committee's Report (1956), published by
Her Majesty's Stationery Office, which says:
"In 1956, bread and flour provided, in the average diet,
24.7% of the energy; 26.3% of the protein; 26.9% of the
vitamin B; 24.2% of the nicotinic acid; and 23% of the
iron."
It was with this point in mind that, during November and
December, a special investigation into the nutritional quality of the
various types and makes of bread on sale in the Borough was
undertaken.
In recent years there has been a big change in the baking
industry. The number of small "one-man bakeries" has declined
considerably and their place has been taken by large combines in
which the baking of bread is less of an art and more of a scientifically
controlled industry.
In 1939 in Bermondsey there were 45 small bakeries; there are
now only 9 and, in addition, a number of bakers' shops which are,
in effect, retail selling points for the factory made products. The
standard of hygiene of the factory bakery and of the retail shops it
controls is generally higher than that found in the small bakehouse.
There are several reasons for this, the two main ones being:
1. The use by the small baker of old premises which are
difficult to keep clean and are often on projected clearance
areas;
2. The lack of capital with which to effect any lasting and
radical alterations in premises or plant.
Against this must be set the decided views of many people who
are prepared to sacrifice a little hygiene for what they consider to be
the superior taste and appearance of bread baked on the "oven
bottom".
Since the war and, to some extent, following the American
pattern, various new types of bread have been put on sale with such
names as "American type", "Super", and "Enriched". These
breads usually sell at higher prices and the investigation included an
assessment of the claims made for them.
Bread is made essentially from flour, water and salt, with yeast
as the raising agent. The quality of the bread and, to some extent
its keeping properties, depend on the quality of the flour and the
skill with which the various fermentation and baking processes are