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JAMA. 1931;96(4):282-283. doi:10.1001/jama.1931.02720300052021.
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ABSTRACT

Chemicals Added to Flour  In many parts of France, complaints have been made because of the inferior quality of the bread. The complaints doubtless in part date from the war period, when the scarcity of wheat made necessary the addition to wheat flour of flour derived from other grains or from legumes. In some instances the bakers have continued this practice, as it increases the profits. Some even add powdered minerals to increase the weight of bread. Successive decrees have restricted the authorized use of flours other than wheat flours to the periods when there is a deficiency of wheat flour, which does not obtain at present. A decree dated Nov. 7, 1930, prohibits the addition of any mineral matter that is not authorized by the superior council of hygiene. This decree was aimed particularly against the salts used to bleach gray flour and to facilitate bread making. The council

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