Abstract
THE world-wide shortage of cereals has made it urgently desirable to attain a clear understanding of the nutritional value of bread prepared from high-extraction meals ; hence it was thought that the following information, based on experience gained in South Africa, might be of value. In this country the old custom of making bread from meals of 90–100 per cent extraction, which are ground in small local mills, has lingered on in many of our rural areas. Moreover, since May 1941 all meal used for bread-making has been standardized at an extraction-level of at least 95 per cent—usually somewhat higher.
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24 August 1946
An Erratum to this paper has been published: https://doi.org/10.1038/158267e0
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WALKER, A., IRVING, J. & FOX, F. Nutritional Value of High-Extraction Wheat Meals. Nature 157, 769 (1946). https://doi.org/10.1038/157769a0
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DOI: https://doi.org/10.1038/157769a0
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