Abstract
AbstractA method was developed during World War II for special military needs, to delay the usual manifestations of staleness brought about by the storage of the plain type of bread used by the British Army. The active ingredient employed was a mixture of paraffin wax and bees‐wax added to wheat flour to make a fine powder, which was incorporated into the main body of the flour before making the dough. No quantitative physical measurements which might correspond to the sensations of staleness could be made, but the rate of loss of moisture per unit made with this mixture usually kept in fairly good condition for periods up to 14 days.
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