Science: Quick Bread

Forty-five minutes after Prof. B. W. Dedrick of Pennsylvania State College kneaded flour, water, yeast and a secret brown powder into dough, he had a loaf of bread baked and ready for eating. Housewives require ten hours for bread making; commercial bakers take two hours. Professor Dedrick's 45-minute powder is a vesiculant, exciting the formation of carbon dioxide, as does yeast alone, baking powders and the mixture of hydrochloric acid and baking soda. He derives his powder from wheat grains. Shortly he will offer it to the baking trade.

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