HomeMy WebLinkAboutThe Goderich Signal-Star, 1972-05-11, Page 26011 PRIM SIGNAL-* ,, THURSDAY, MAY 11° 1972
Minion to WOMan
90 L. ,ued grata Place 313
itbetled • as such, arseactually
epriChed because of the type of
fou*'' used. .
Q. HAVE THERE BEEN ANY
BASIC CHANGES IN TICE
FORMULATION OF ENRICHED
FLOUR SINCE IT WAS
INTRODUCED IN CANADA IN
1953?
A. No, but recent nutrition
suryeys have shown a possible
need for added iron in the diet,
particularly of children in
poverty areas and women of child-
, bearing , age. Consequently, the
baking industry may be asked to
increase the level of iron
fortification. This is understudy
THE SQUEEZE -FOR -
FRESHNESS SYNDROME
Q. WHY IS MUCH OF TODAY'S
ENRICHED WHITE BREAD SO
SOFT?
A. The • majority of people,
particularly children, prefer soft
bread. They appear°"to equate
softness with freshness. Other
kinds of bread are available for
tlioswho prefer them.
Q. IS "FIRMER" BREAD
BETTER FOR YOU''
A. The firmness or softness. Of
bread bears no relation to its
nutritional value.
Q. IS THERE ANY AIR AND
. WATER IN BREAD?, •
A. The amount • of water in
Enriched white -bread is
standardized ata maximum of 38
per cent. This is -the. level which
gives the desired eating
character.fstics and storage
quality people prefer..Bread is
sold by weight, not volume. so
Canadian consumers do not pay
for • "air". `Both ''air" and
"-water" are essential to
breadmaking.
THE ADDITIVES STORY
Q. HOW DO CANADIAN BAKERS
MAKE CERTAIN THE
PRODUCTS THEY SELL' ARE
SAFE?
A.. All. ingredients used in
" breadmaking are analyzed by the
various_ . inning and • bakery
'companies and are approved by
the Food and Drug Directorate to
make certain they meet rigid
standards for bacteriological
quality: These are constantly
under review. '
Q:.ARE ADDITIVES HARMFUL?
A. Most consumers appreciate
the fact that Canadian baker'sand.
the Food and Drug' Directorate
work together to .protect the
wholesomeness and safety of
bakery foods:''. First. food•
additives in *bread must be
demonstrated to be harmless.
,Second, they must beproven to be
useful. Third,, they -only can be
used at the level permitted—that
is, :to achieve the intended
purpose. Some tood additives are
yeast foods. Others are
preservatives to keep bread from
becoming moldy. Still others
make handling of dough at high
speeds' possible. Contrary to
some" opinions food additives
aren't new. The homemaker has
used salt, vinegar, food colors
and dozens' of others for
centuries?;These are all
additives. Almost every Canadian
supplements his daily diet with
vitamin pills, aspirin, etc. These
are, additiaes.
Q'. WHAT' IS CALCIUM
•PROPIONATE AND WHY IS IT '
USED IN"SAKERY FOODS?
A. Calcium 'prop gnate is the
calcium salt of propionic acid, a
compound found widely in natural
and processed foods, including
yeast leavened foods such as
bread and cheese. It is added to
bread to retard spoilage. No
matter the kind" of bread, mold
growth will show after a few days;
depending on storage,
temperature' and humidity.
Calcium prtipionate inhibits mold
growth, but has no effect on bread
staifng..-
Q. DO BAKERY 'PRODUCTS
CONTAIN ARTIFICIAL COLORS
AND ' FLAVORS?
Q. IS BREAD A-vCALORIE
FILLED OR' FATTENING FOOD?
A. Bread is not fattening.. and
plays a part every reducing
diet. In Canada an averae slice of
Enriched whiteobread contains
about 75 calories. In a reducing__
diet, the ai"m is to cut down on
calories while maintaining the
intake of necessary vitamihs.
minerals, protein and
carbohydrates. Bread is an
essential part of every well-
balanced diet because it contains
an excellent variety of nutrients,
including B vitamins and
minerals. and is a good source of
carbohydrates.
Q. ARE °CARBOHYDRATES
• FATTENING':'
A.•The do•it-yourself dieter tends
to equate, carbohydrates with
calories, and feels that if he is to
cutdown calories he,must cut out
carbohydrates To the contrary.
an estimated 100 grams of
carbohydrates a day is
considered by nutrition
authorities to be necessary for
good health. Three slices,.-Qf,,
enriched bread. supply about 38'
grams of carbohydrates and 195
Calories
.Q. DOES TOASTING REDUCE
THE CALORIES IN BREAD'' A.
About a third �of, all bread is
consumed as toast. Toasting only
removes some of the moisture in
bread, and a small amount of
vitamin B1. The water lost
doesn't change nutritional value.
PACKAGING THE PRODUCT
Q DO INKS AND OTHER
SU'BSTANCESON THE PLASTIC
BAG OR OTHER 'PACKAGING
MATERIALS RUB OFF ON a'?'O`
THE BREAD? •
A. Providing the polyethylene
bags have been properly made'
this does not occur. Inks are
placed on one side of the
' polyethylene sheeting. ` which
later becomes the outside of, the
bags a'hd so do not penetrate to the
product side. Ink solvents, which
are absorbed to a certain extent
by the polyethylene , during
printing. are removed by drying
in heating ovens or tunnels.
Q. ARE PACKAGING AND
SHIPPING MATERIALS FOR
BREAD AND BAKERY FOODS.
READILY DISPOSABLE OR
SUBJECT TO
DISINTEGRATION?
• A. Packaging materials used for
most bakery foods ' are' waxed
paper, cellophane, polyethylene,
`polypropylene and paperboard.
'All of these materials can be
disposed of completely by
incineration,..
Q. WQUL•DN'T IT $E BETTER
TO USE THE MONEY FROM
BAKER'S ADVERTISING
BUDGETS TO LOWER PRICES,
RATHER THAN TO SPEND
MONEY ON ADVERTISING?
•
A. it° i,s..only through advertising
that ' bakers•' -get their sales
message ,, .which is primarily a
nutritional,. message —° to the
public., "and, thus ' create the
.demand for the `products of the
industry. It' is the same -
advertising --induced demand
which insures production volume
great enough to keep bread prices
low. .
NUTRITIONAL QUALITIES
OF BAKERY PRODUCTS
•—OT4HIER THAN EAD --
Q. DO HAMBURGER, HOT DOG
AND OTHER BUNS AND
DOUGHNUTS INCANADA HAVE
THE SAME NUTRITIVE. VALUES
AS ENRIHED WHITE BREAD?
>
A. Buns 'a1
a d doughnuts in Canada
are generally made from a dough
which couta'ins more shortening
and 'sugar .than Enriched white
'bread in order to obtain"vti'ie'
qualities which are considered
desirable. They are generally
made with Enriched flour. The
nutritional value of these
products on an equal weight basis.
is not much different from that of
Enriched white bread, except for
Slightly higher calorie content.
Q. ARE VARIETY BREADS
ENRICHED?'
A. Under the standards
• A. Bakers use both natural and established by the Food and Drug
.,.artificial colors and flavours in Directorate, variety breads can
Cake baking, However, many be either Enriched or not. Most,
"artificial" colors are natural however, are made with Enriched
substances. For example, beet flour.
juice is sometimes used to. give a
▪ red color. The most ' popular
flavor is vanilla, but pure vanilla
is mostly alcohol which boil's at
160 Fh,hrenheit, a temperature
exceeded by cake ovens.
'Consequently the flavour boils
ot;rt° 'To rectify this, artificial
flavors such as'vanillin are used.
(Vanillin, although /it is made
synthetically, is found in vanilla
beans "And many vegetables.) BREAD PRICES IN CANADA
Natural ,strawberry , flavors are
very faint. Lime juice is almost Q. HOW ARE BREAD PRICES
colorless; yet everyone expects h ARRIVED AT? °
rimep1e . to be green. Eggs and A. Bakers in Canada for the most
butter vary greatly in color part are subject to the . same
throughout the year, but ,the economic pressures—ingredient
housewife expects a yellow" cake costs, labor costs, taxes . and
to he yellow-rnot faintly off, trarr<sportation."When these costs
• ,white. rise, price, adjustments become
o necessary. For. the larger
THE Diet UGA fq: regional bakers labor contracts
Q. ARE VARIETYBREADS MORE
NUTRITIOUS THAN MORE
ORDINARY KINDS OF BREAD?
A. The addi.tion of eggs,
buttermilk, etc., in variety
breads tends to increase the 'value
of the protein to some extent, but
in most cases total nutritional
value is not greatly different from
Enriched -white bread.
or
must be negotiated every one ,or
two years, and wages have been
rising constantly More recently
this has been the most significant.
part of cost increases in the
product although discount
"wars" have kept. bread costs
tower than they were in the late
1960s
Q WILL BREAD, PRICE. S RISE?
A. if wages and other costs to
bakers continue to rise. bread
prices must rise with therm.
Bakers are doing their utmost -to
increase • per -worker
productivity. While productivity'
has improved in recent years,
wages have risen at a much more
rapid pacuc-'
STALING OF BREAD
Q DOES BREAD REMAIN ON
THE SHELVES. LONGER THAN
IT SHOULD''
A. No baker ls'eps bread on retail
outlet -'.shelves longer. than it
sh'uu•1cljbe there. Bakers deliver
bakery products daily to outlets
and pick up unsold••"bread.
Returned bread is. sometimes
taken to a thrift store where it is
offered for sale at reduced
prices. lift still remains unsold,
even though it is still reasonably
fresh, it is sold for animal feed.
Q. WHAT HAPPENS TO BREAD
AS IT S"rAYS ON, THE
HOUSEWIFE'S SHELF'' '
A. Bread firms up, slightly, but
remains wholesome and edible
for about a week after it is
purchased. The enact length of
time depends of " temperrture,
humidity° and resealing. Bagged
bread. because resealing is tight
and simple; keeps ,,,particularly
well. From 'rrutfitional
standpoint, there is no -difference
between fresh bread and stale
bread. Allnutrientsare retained,
as long as, .the bread is well
packed. •
•Q. WHAT ABOUT THE
FREEZING OF BREAD'S
A. If bread is placed in the
freezer, it comes out i.n
approximately the same quality
state as it is put in. In other
words., 'stale bread in a freezer
doesn't in some magical way
become fresh again. Actually, it
is recommended that bread in a•
freezer uses up valuable space
which could be better utilized by
the coir sumer 'for other more
expensive perishables.
Q. 'SHOULD YOU KEEP I3R'EAD
IN THE. REFRIGERATOR?
A. No, Bread goes stale faster ina
refrigerator than in a well -
ventilated bread box or cupboard.
.Keeps:it sea'l'ed atnroom
temperature for greatest
freshness (unless, you decide to
freeze it. )
e..
1'
Announces
This delicious old-fashioned rhubarb dessert is one of the nicest ways to, serve our first fresh
Canadian fruit when it is available. The home economists, Agriculture Canada, Ottawa suggest
serving" the rhubarb upside-down cake warm, with cream or ice cream.
Spring means rhubarb
Try these tasty treats
Rhubarb. our first fresh
Ca.nadianfruitofthe year, is now
in the stores and home gardens. It
-is popular; in most areas of the
country'. noteonly because it is
easily grown, nut -because of its
rosy color and tart flavor,
\It is usually considered *a native
of .the .Northern European' and
Scandinavian countries. Actually,
though, the earl'i'est records on
the use of rhubarb date back to
about 2700 B:C: in China where
the root was Used fo*"'m_edicinal
purposes. It is. believed. that
camel caravans "crossing ,the
deserts and mountains from the
Far East carried this medicinal
herb Into Europe. Like so many
other`plants, rhubarb crossed the
Atlantic Ocean with the colonists.
Nov:* it is available in the late
winterand early spring from hot
houses and in late spring. fresh
from' the garden.
Rhubarb is best used as,soon as
possible after. pic.king. Since it
,has a tendency to dry ouL it should
be kept in a plastic hag in the'
ge
refri' r
ator if •it can, not be used
immediately. It maybe held for a•
day or two this way,
Rliuhar:h•is'a 'natural" in pies
buffs equally good in shortcakes
and upside-down cakes. The home
economists. Agriculture Canada.
Ottawa present two recipes to try
this spring.- 'They are sure to
hecorne family favorites'
•
else
RHUBARB UPSIDE—'
' DOWN CAKE
' i ' cup butter
3i cup brow.ri sugar
1 tablespoon orange juice
6 trips rhubarb (about lI 2 pounds)
2 cups sifted, all-purpose flour •
1 tablespoon baking powder
' teaspoon salt
2 tablespoons sugar
1 t'iiaspoon-gi atel .orange rind '
1.3 yup butter
1 beaten egg
i cu.!) milk '
\telt' i cup butter in 9 x 9 -inch
cake pan. Stir in brown sugar and
r1.,iiire juice. -Cut rhubarb in 2 -
inch pieces and arrange on top.
Silt - dry ingredients. Add. orange
rind ('ut in butter unti'l mixture is
crumbly. Combine egg and milk.
..\ 1 1 to:flour mixture and stir until
just combined. Spread batter over
rhubarb.'Bake at 350 ,degree F.
until an inserted skewer comes
out clean (35 to'40 minutes). Cool
J minutes, and turn'onto serving
plate. Serve warm'with cream. 6
• servings.
OLD-TIME RHUBARB,
SHORTCAKE
4 cups rhubarb (about 1 pound)
1, cup brown sugar
2 cups sifted all-purpose flour
1'2 teaspoon salt •
4. teaspoons baking powder
3 tablespoons sugar.
'/4 cup butter•
It.
state gnition
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ingi ries
3/4 cup milk
• 2 tablespoons ,softened butter
3/4 cup .whipping cream, whipped
To make. rhubarb sauce, but
rhubarb in 1 -inch pieces and mix
with brown sugar. Allow fo, stand
w about 10 minutes. Cover and bake
at 350 degrees F. - until tender
(about 30 minutes). Chill. Sift dry
ingredients. Cut in 1i4 cup butter
until mixture is crumbly, Stir in
milk to make soft dough. Turn out
on • 'floured board, and knead
gently. Roll to fit an 8 or 9 -inch
layer .cake pan. Bake® at . 450
degrees F. until golden -brown (15
to 20 minutes).; Split shortcake
while hot; spread with butter.
Spread half ,of chilled rhubarb
• between layers. Top with
remaining rhubarb and whipped
cream. Serve wa'xm. 6 servings.
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Ikx .
GODERICH /
35A West Street -Telephone 5247383
(above the Signal Star)
HANOVER-245-10th Street•' .......'F:Telephone 364-3420
(opposite.IGA) '
5244201
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