Mr. Vaneasked the Minister of Food whether he will state in non-technical language the purpose of treating flour with agene, and how far its use affects or improves the colour and keeping quality.
§ Major Lloyd GeorgeFlour treated with agene yields a dough which has more uniform baking qualities and is more easily handled by the baker; the resulting loaf is whiter and of superior lightness and texture. Agene treatment has no effect on the keeping quality of the flour.