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The Bleaching of Flour

Published online by Cambridge University Press:  15 May 2009

W. D. Halliburton
W. D. Halliburton
Affiliation:
Professor of Physiology in King's College, London
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A case recently tried before Mr Justice Warrington (The Flour Oxidising Co., Ld. v. J. and R. Hutchinson) has brought to light, what I do not imagine is a matter of common knowledge, namely that large quantities of flour both in this country and abroad are artificially bleached in order it would appear primarily to satisfy the fancy of the public for white bread. The popular taste for the appearance of their food naturally leads the caterers to satisfy it; the yellowness of milk and its richness are usually associated together in the mind of the man in the street consequently it is very difficult now-a-days to purchase milk which has not been artificially coloured.

Type
Research Article
Information
Journal of Hygiene , Volume 9 , Issue 2 , September 1909 , pp. 170 - 180
Copyright
Copyright © Cambridge University Press 1909

References

1 March 6, 13 and 19, 1909. See also Ladd, and Bassett, , J. Biolog. Chem. VI. 75, 1909Google Scholar.