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British Food Journal Volume 42 Issue 2 1940

British Food Journal Volume 42 Issue 2 1940 Messrs. W. and G. Clark have invented a milling machine which, it is claimed, for the first time enables a meal containing the whole of the wheat berry in assimilable form to be produced. The cells of the berry, containing the protein, starch grains and wheat germ, are exploded by intense air pressure. The process is wholly dry, whereas wheat which is roller milled is first soaked in water for many hours and meal produced by the new method contains 82 per cent. natural moisture, compared with 17 per cent. in ordinary flour. Already much bread made from the new meal is being sold. It can be obtained from a wellknown London store. Three depts of the Royal Navy and a London hospital are among regular consumers of bread and biscuits made from the new meal, which is to be subjected to a biological feeding test at the Lister Institute to test its vitamins B1 and B2 complex content. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

British Food Journal Volume 42 Issue 2 1940

British Food Journal , Volume 42 (2): 10 – Feb 1, 1940

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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0007-070X
DOI
10.1108/eb011338
Publisher site
See Article on Publisher Site

Abstract

Messrs. W. and G. Clark have invented a milling machine which, it is claimed, for the first time enables a meal containing the whole of the wheat berry in assimilable form to be produced. The cells of the berry, containing the protein, starch grains and wheat germ, are exploded by intense air pressure. The process is wholly dry, whereas wheat which is roller milled is first soaked in water for many hours and meal produced by the new method contains 82 per cent. natural moisture, compared with 17 per cent. in ordinary flour. Already much bread made from the new meal is being sold. It can be obtained from a wellknown London store. Three depts of the Royal Navy and a London hospital are among regular consumers of bread and biscuits made from the new meal, which is to be subjected to a biological feeding test at the Lister Institute to test its vitamins B1 and B2 complex content.

Journal

British Food JournalEmerald Publishing

Published: Feb 1, 1940

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