High-protein Flour Research Articles

War Bread: Corn Starch and High Protein Flour Mixtures for Baking

Under present-day conditions, with large areas unproductive through the ravages of war, and a shortage of cereal crops in other localities, the question of bread production is a most serious one. In America we have depended largely upon wheat to supply this staple food. Corn, rye, and other grains have been used but sparingly, or only locally. In Europe white bread is almost unknown. Potato starch, rice flour, barley flour, corn meal, and other substitutes are being mixed with their bread. In Great Britain, under present laws, this mixture ranges from twenty to fifty per cent. This situation is bringing home to America the necessity for radically changing her diet. If each American will use for food during the year 1918 not less than two bushels of corn, this will release 200 million bushels of wheat, which, with the surplus already available, will allow us to export to Europe over 300 million bushels. This will win the war.