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Article
May 9, 1931

PARIS

JAMA. 1931;96(19):1636-1637. doi:10.1001/jama.1931.02720450078019

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Abstract

Chemical Substances Prohibited in the Manufacture of Bread  The council on health has declared itself in favor of the absolute prohibition of the addition of chemical substances in the manufacture of bread. The question has been the subject of debates for several months. The millers have emphasized that the chemical substances at present employed (usually bromate and persulphate of ammonium) facilitate breadmaking and make it possible to secure, even with French wheat flour, which is poor in gluten, a better bread than could otherwise be obtained without the admixture of flour that would have to be imported from foreign countries. In reality, the millers, instead of extracting from 73 to 74 per cent of flour from their wheat, voluntarily take only from 63 to 65 per cent, in order that the flour may be whiter and that the bread may have a finer appearance for the consumer. But this leaves

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