Puffed Wheat

Title: Article About the Digestibility of Bread
Type: Newspaper
Date: 1927
Source: Northwestern Miller

Description: The Northwestern Miller published this article about the digestibility of bread in 1927.
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Activities:

1. Why would it make sense for a newspaper like the Northwestern Miller to publish an article like this in its paper?
   
   
   
   
   Answer: This article supports the use of flour and flour products for health and well-being. Using positive information about their milling product (flour) can help them sell their product more effectively to their consumers.
2. What can we guess about the article's point of view by knowing the identity of the person who wrote it?
   
   
   
   
   Answer: This article says it was written by the chief chemist of a milling company, which could suggest to us that the article would be favorable to the milling industry. It would be unlikely that this author would write anything negative about flour and its digestibility.
3. Which kind of flour was considered by this author to be more easily digested and better for you?
   
   
   
   
   Answer: White flour, although the article suggests that it has less protein than wheat or other kinds of flour.
4. How would you find out if white flour (which is supported by this article) was a more profitable product for the milling industry than the other kinds of flour that were not supported by the article? What would the industry have to gain by promoting a flour that was more profitable to make?
   
   
   
   
   Answer: To find out the profitability of white flour, you might want to check the financial records of a mill, or perhapsother milling newspapers or magazines might compare the profits for each kind of flour. By promoting and encouraging the sale of flour that is more profitable, the milling industry can earn more money.