Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 3
... baker , but the grinding was also under the direction of the bakers , at any rate in earlier times . The Latin word for baker ( pistor = a pounder or grinder ) indicates this . About A.D. 100. Trajan incorporated the millers and bakers ...
... baker , but the grinding was also under the direction of the bakers , at any rate in earlier times . The Latin word for baker ( pistor = a pounder or grinder ) indicates this . About A.D. 100. Trajan incorporated the millers and bakers ...
Página 14
... baker's profits were supposed to be controlled by the Assize of Bread . In 1495 , for example , the bakers were allowed so much for furnace and wood , miller's charge , journeymen and apprentices , salt , yeast , candles , etc. " and ...
... baker's profits were supposed to be controlled by the Assize of Bread . In 1495 , for example , the bakers were allowed so much for furnace and wood , miller's charge , journeymen and apprentices , salt , yeast , candles , etc. " and ...
Página 31
... bakers and the public . He lost nothing by milling white rather than wholemeal flour for human consumption because he got more money for it , and he was able to dispose of the offals to those who wanted them for horse food . According ...
... bakers and the public . He lost nothing by milling white rather than wholemeal flour for human consumption because he got more money for it , and he was able to dispose of the offals to those who wanted them for horse food . According ...
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Términos y frases comunes
18th century 85 per cent Agric Amer animals assize bakers baking barley biological value bran Brit brown bread calcium calories cent extraction cent flour cereals Chem Chick Committee consumption contained corn deficiency diet digestibility eaten editor's circular letter Editorial England enriched evidence experimental experiments extraction rate favour flour and bread fortified G. P. Putnam's Sons H. C. Hansard Heinemann high extraction flours household human improve intakes interests labouring Lancet Loeb Classical Library London Lord Woolton manchet meal Medical Research Council milk millers milling Ministry of Food National wheatmeal natural Nutr nutritional nutritive value oats Parl Physiol phytic acid poor potatoes probably protein raising the extraction riboflavin scientific shortage standard bread thiamine tion trade value of bread vitamin B₁ wheat flour wheat germ wheaten bread white and brown white bread white flour whole wheat wholemeal bread wholemeal flour