 Wheaten bread was also thought to be indispensable to one's well-being after French medical chemists had associated gluten with several nourishing elements in plants.As bread had a high gluten content compared to other cereals, it was given a reputation of being the alimentary ideal.Consequently, consumers became extremely concerned with the quality of their wheaten bread, resulting in a meticulous surveillance of wheaten bread production; they did not want their bread to contain filler additives such as bran, rye, barley, and legume flour.