Chemistry and physics in relation to hygiene.

  • International Congress of Hygiene and Demography.
Date:
1892
Catalogue details

Licence: Public Domain Mark

Credit: Chemistry and physics in relation to hygiene. Source: Wellcome Collection.

Provider: This material has been provided by London School of Hygiene & Tropical Medicine Library & Archives Service. The original may be consulted at London School of Hygiene & Tropical Medicine Library & Archives Service.

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    The germ being the embryo of the Triticum is rich iii proteids, fat, and phosphates, and its retention in the flonr adds materially to the nutritive value of the bread. The germ is specially treated in order to destroy the ferments and the bitter princii^le found in it. This bread is very rich in proteids, and contains far more fat and phosphates than ordinary bread. The ratio of proteids to carbo-hydrates is as 1 is to 3, slightly higher than the normal. Number 7. Health Bread. This variety contains all parts of the wheat grain except the outer layers of the bran. The bread is thus free from irritating particles, while it retains the nutritious elements of the wheat. The ratio of nitrogenous matter to carbo-hydrate material is as 1 is to 3'6. The process of preparation of the meal secures the rejection of the outer layers of the bran, consisting chiefly of woody fibre, while the inner layers containing the nutriment are retained and finely granulated. I have only time to mention the existence of various malted breads, prepared by the addition of malt extract to the dough. Such breads are better flavoured and more digestible than ordinary bread, and there is very little risk of sourness. The malt favours quick fermentation, so that the souring germs are never allowed to develop in the dough, owing to the vigorous growth of the yeast and a minimum production of alcohol. The working is also cleaner, for potatoes need not be used when malt extract is employed. Machine-made bread is coming more and more to the front, and rightly so. Such bread is surely to be preferred before hand-made bread, with the possible contingency of contamination from the bodies of the half naked operatives. When it is impracticable to put down an extensive plant, hand- machines are used now in mo.st bakeries, including such contrivances as kneaders, dough dividers, potato washing machines, flour blenders, &c. The sanitary condition of bakehouses has of late years undergone much improvement, and it is rare indeed to find now-a-days dirty and unhealthy premises used for the purpose of bread-making. I desire to record my sincere thanks to my assistant, Mr. D. J. Knightley, for the able manner in which he carried out my insti'uetions while living on certain breads alone, and to my colleague Mr, C. H. Clarke, M.B. A.S., for confirming the analyses. I also wish to acknowledge my indebtedness to Dr, Fraukland, F.R.S., for one of the analyses. DISCUSSION. Dr. Van Kamel Koos (Amsterdam) asked to what extent the mineral matter had been increased by adding lime water to the meal, and whether by lime water was meant a saturated solution of lime. He added, that, as editor of the “ International Review of Adulterations,” he was opposed to the adding of any foreign mineral matter to our food.