§ 57. Mr. Stokes
asked the Parliamentary Secretary to the Ministry of Food whether 214 he is aware that 470 one pound whole-wheat loaves can be made from a sack of 280 pounds of whole-wheat meal, compared with only 385 one pound loaves from white flour; and what steps he proposes to take to encourage the consumption of such bread, especially in view of its higher nutritive value?
§ Mr. Boothby
Whole-meal flour of the usual type produces about the same number of loaves per sack of 280 lbs. as white flour. I am aware, however, that claims have been made, that in the dough-making process, certain very dry types of whole-wheat meal can be made to absorb as much as 250 lbs. of water to each 280 lbs. of flour, and that in consequence more loaves of bread per sack can be made than with ordinary white flour. The addition of water to flour does not add to its nutritive value. In reply to the last part of my hon. Friend's Question, wide publicity is being given to the value of whole-meal bread as a protective food.