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April 15, 1939, Vol 112, No. 15 >
Other Articles | April 15, 1939

THE NUTRITIVE VALUE OF WHEAT FLOUR AND BREAD

JAMA. 1939;112(15):1461-1462. doi:10.1001/jama.1939.02800150033013.
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Bread, throughout the ages, has been the symbol for food. The annual per capita consumption of wheat bread alone in the United States is over 80 pounds, and the yearly consumption of all types of bread is almost 90 pounds. Bread is a concentrated food and is one of the cheapest sources of energy. During the past three decades a large number of investigations have thrown light on the nutritive quality of bread. A recent report of Copping1 reviews the present status of our knowledge of the problem.

Although bread is an important food, it is by no means a complete foodstuff. It consists essentially of flour and water, charged with carbon dioxide as a result of action of leavening agents, and baked. Its nutritive value depends principally on the flour used in its preparation. There is considerable variation in the nutritive value of flour. The process of milling

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