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BREAD Facts for Consumer Education

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BREAD Facts for Consumer Education •-•-•-•-•.•.•. BREAD facts for consumer education C"»l íííí AIBN0.U2 UNITED STATES DEPARTMENT OF AGRICULTURE •-•-•.•i*;»x»> Contents Page Page Bread consumption 1 Buying bread: Regulations and standards 1 The bread dollar _._ 15 Kinds of bread: Selection 16 Standardized breads 3 Use in family meals 18 Breads not standardized 4 Keeping quality of bread 18 Home care and storage 19 Nutritive value 5 Questions from homemakers 19 Enrichment 8 References cited 20 Production: Other references 21 Ingredients used 10 A partial list of materials for use with consumer How bread is made 13 groups : 22 Charts and tables Page Page BREAD CONSUMPTION ENRICHMENT—Continued Chart 1. Family income and consumption of Table 4. Effect of flour and bread enrichment on purchased bread 2 the thiamine, riboflavin, niacin, and Chart 2. Food consumption, 1909-1952 3 iron content of urban diets, spring NUTRITIVE VALUE 1948 9 Chart 3. Nutrients available in the food supply, PRODUCTION 1953 6 Chart 5. Distribution of wheat in the United Table 1. Nutrient content of one-fourth pound States, 1949 10 of different kinds of bread 6 Table 2. Nutritional contribution of the various BUYING BREAD ingredients in a formula for enriched Chart 6. Nutritional contribution of 5 cents' white bread 7 worth of breada 16 ENRICHMENT Chart 7. Average price for white bread, 1920- Table 3. Amounts of six specified nutrients in 1 1954 16 pound of whole wheat flour and of Chart 8. Marketing costs for a loaf of bread, different types of white flour 8 1954 17 Chart 4. Nutritional contribution of one-fourth Chart 9. Percent of food dollar spent for bread pound, enriched and unenriched and percent of nutrients contributed bread 9 in diets 17 This is the sixth of a series of bulletins to provide source material for workers in extension, consumer education, and marketing services, and teachers, dietitians, nutritionists, food editors, and others who give consumers in- formation on food. Each publication gives facts on a single commodity. The other five publications of the series are: Tomatoes, facts for consumer education, Agr. Inform. Bui. 32, 1951. Peaches, facts for consumer education, Agr. Inform. Bui. 54, 1951. Beef, facts for consumer education, Agr. Inform. Bui. 84, 1952. Pork, facts for consumer education, Agr. Inform. Bui. 109, 1954; Milk and its products, facts for consumer education, Agr. Inform. Bui. 125, 1954. This publication was prepared by Irene H. Wolgamot and Lillian J. Fincher, Household Economics Research Branch, Agricultural Research Service. Stafi" members of other agencies of the United States Department of Agriculture and of the Food and Drug Administration of the United States Department of Health, Education, and Welfare cooperated in the preparation. Suggestions were received from stafl" members of the American Institute of Baking, the Associated Retail Bakers of America, and the Millers' National Federation. The American Institute of Baking supplied the pictures on how bread is made. Washington, D. C. Issued: November 1955 For sale by the Superintendent of Documents, U. S. Government Printing Oflice, Washington 25, D. C.-Price 15 cents. BREAD facts for consumer education Though there are other kinds of bread on the Pounds Percent of purchased households market, this bulletin deals with yeast-leavened, Bread: per week using commercial bread available to consumers in the Allkindf 6.14 98 United States today. White, enriched 4.69 86 Breadmaking has moved from the home into White, unenriched .21 3 commercial bakeries, where it is made by large- Wholewheat 56 22 Cracked wheat, raisin, rye .68 29 scale, mechanical operations. About 40 million loaves are produced daily, mainly for local The trend toward purchasing bread rather distribution. than making it in the home varies with the t3T>e Ingredients and methods have been standard- of community and with the region of the coun- ized and improvements made through research. try. A survey of four cities in 1948 (3) showed Nutritive values in much of the commercial that Birmingham, Ala., families consumed less white bread have been increased by the use of bread but more flour than families in Buffalo, milk as an ingredient and by enrichment with N. Y., Minneapolis-St. Paul, Minn., and San three B-vitamins and iron. Francisco, Calif. The Birmingham families Since early in man's history wheat has been used flour for hot quick breads, which are cultivated for breadmaking. Our present-day served frequently in the South. bread has developed from the leavened wheat Consumption of flour and cereal products in bread which, according to early records, was the United States has declined greatly in the first made by the Egyptians. last 40 years, as shown in chart 2. With higher incomes and larger food budgets, con- Bread consumption sumers are using less flour and cereal products In a 1948 survey of urban families (3),^ and potatoes, and more fruits and vegetables, nearly all reported that they had purchased eggs, meat, poultry, and fish, dairy products bread during the week under study. The (except butter), and sugars and sirups. average amount of commercial, yeast-leavened bread purchased was 6 pounds—or about VA Re9ulal¡ons and slondards pound (approximately 5 slices) per person per Regulations and standards for bread are day. An average sum of 93 cents per family embodied in Federal, State, and local laws. was spent for bread during the week—or 4 State and local laws and their enforcement vary percent of the total food budget. greatly but are concerned mainly with cleanli- More bread was purchased by families in the ness and sanitation in baking and handling middle-income groups than by those in either bread, weight standards and labeling of the the high- or low-income groups. (See chart 1.) loaves, and enrichment of the bread. Enrich- White bread was used in greatest quantity by ment of white bread is mandatory in 26 States, all the families. Other breads, such as cracked Hawaii, and Puerto Rico (d). The various wheat, whole wheat, raisin, and rye, were used State requirements for enrichment are the same in greater quantities by the families in the as or similar to those in the Federal standards. higher income groups. Purchases of bread of When bread is transported across State lines, different types and the percentage of households it is subject to Federal law. The trend toward using each kind in a week are as follows: larger bakeries with transportation of bread * Italic numbers in parentheses refer to References over longer distances is bringing more bread Cited, p. 20. under Federal regulations. Chart 1 FAMILY INCOME AND CONSUMPTION OF PURCHASED BREAD Per Person In o Week By City Fomilies, Spring 1948 POUNDS' U * U 0.8 OtherI bread / a4 J. J. J_ ± 0 2,000 4,000 6,000 8,000 10,000 FAMILY INCOME« 1947 ( dollors ) •Enriched and unenriched. Source: Food Consumption of Urban Families in the United States (2). Federal deñnitions and standards were estab- Although the Federal legislation applies only lished for five kinds of commercial bread to bread shipped interstate, some States have effective August 1952, under the Federal Food, adopted the Federal standards for bread. Drug, and Cosmetic Act (4). These breads, Members of the baking industry helped to known as standardized breads, are white bread, formulate the bread standards and much of the enriched bread, milk bread, raisin bread, and bread is made in conformity with them on a whole wheat bread. voluntary basis. Federal definitions and standards for bread term "bread," such as rye, whole wheat, or specify basic ingredients, establish minimum raisin. loaf weights, and require 62 percent minimum The Federal definitions and standards of solids content, thereby setting a maximum of identity for the five standardized breads are 38 percent moisture content. summarized below. Also included are the The use of any spices or chemical preserva- characteristics of some common types of bread tives, such as those used as mold and rope for which definitions and standards of identity inhibitors, must be specified on the label for both have not been established. standardized and other breads. Standardized breads Breads not standardized, such as rye or White bread must contain four basic ingre- cracked wheat, must show, in addition to spices dients: Flour, water or other specified liquid or chemical preservatives, a complete list of ingredients, salt, and yeast. ingredients on their labels. These breads must Other ingredients are optional and may be contain a sufficient amount of the principal one or more of the following: Shortening; milk; ingredient to identify them by flavor, color, or buttermilk, whey, milk proteins; eggs; sugar, texture, as specialty breads and to distinguish sirup, or molasses (except blackstrap); malt them from the standardized breads. sirup or malted wheat or barley flour; harmless Kinds of breod lactic acid bacteria ; corn flour, potato flour, soy flour, and other specified flours and starches; The term "bread" unqualified refers to white ground dehulled soybeans; various specified bread made of wheat flour. Other kinds of mineral salts, yeast foods, dough conditioners, bread have a descriptive title preceding the or bread improvers; various specified mold and Charts FOOD CONSUMPTION, 19ff9-1952* % OF 1909-13^ Flour, cereal products I Dairy products^(excl. butter)- Eggs, meat, proultry, fish 150 Sugar and sirups Veg. & fruits (exci. potatoes) Potatoes ^x 125 100 ' ' ■ ' ■ ' ' « ' ' ' ' ' ■ I ' ' I ■ I I I I 1910 1920 1930 1940 1950 ^5-year moving average. ^In terms of milk equivalent. *Food available per person for civilian consumption at the retail level. Source: Consumption of Food in the United States, 1909-1952 (i). rope inhibitors; and spice. Quantities of some The terms "enriched bread" or "enriched of the optional ingredients are limited according rolls" may be used solely to specify white bread to the amount of flour used.
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