asked the Minister for Industry and Commerce if he will state whether he has obtained any scientific data which would prove the best level of flour extraction for (a) imported wheat, and (b) native wheat, for use in bread-making; and if he will state in what way the present level of extraction here departs from the best standards.
Ceisteanna—Questions. Oral Answers. - Flour Extraction.
There is a good deal of controversy of a scientific or quasiscientific kind concerning flour extraction and the rate which produces the flour most suitable for bread making. I am not aware, however, that there is any unanimity of view as to the best level of extraction which would satisfy the requirements of health, the physical properties of the bread as produced in commercial bakeries and in the home. It would appear, however, that 90 per cent. extraction which is the rate here is above the level of the best standards although it must be added that the present poor quality of bread is due primarily to the inferior quality of the native wheat this year.