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The Key West Citizen
Key West, Monroe County, Florida
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University of California nutritionist Miss Barbara Kennedy is developing a high-protein bread using whole wheat flour and dried milk to provide more nourishment with less bulk, benefiting children and dairymen with surplus milk.
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BERKELEY, Cal.—A loaf of bread which would be more nourishing but less fattening than ordinary bread is the goal of a University of California nutritionist.
With 300 pounds of whole wheat flour and samples of dried milk made by several methods at the University's dairy, Miss Barbara Kennedy, the diet expert, aims to turn out bread with a protein content of 15 to 20 per cent.
The protein content of bakers bread is 4 to 6 percent, she said.
This high protein bread would give growing children additional body-building substances without increasing the bulk of their diet, and would give dairymen a new outlet for surplus milk.
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Berkeley, Cal.
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Event Details
A University of California nutritionist aims to develop a loaf of bread more nourishing but less fattening than ordinary bread, using 300 pounds of whole wheat flour and samples of dried milk from the University's dairy to achieve 15 to 20 percent protein content, compared to 4 to 6 percent in bakers bread. This would benefit growing children with additional body-building substances without increasing diet bulk and provide dairymen a new outlet for surplus milk.