Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 3
... baking industry was highly developed . The bolting was done in the place where the bread was baked , and was therefore part of the work of the professional baker , but the grinding was also under the direction of the bakers , at any ...
... baking industry was highly developed . The bolting was done in the place where the bread was baked , and was therefore part of the work of the professional baker , but the grinding was also under the direction of the bakers , at any ...
Página 15
... baked their own bread at home , often in very primitive ways . There were also communal ovens in the towns which were sometimes used by wealthy travellers , 164 and where the local inhabitants could bake their bread and quarrel about it ...
... baked their own bread at home , often in very primitive ways . There were also communal ovens in the towns which were sometimes used by wealthy travellers , 164 and where the local inhabitants could bake their bread and quarrel about it ...
Página 17
... baking ( in winter time ) a bushell of rye , a bushell of pease and a bushell of barley ; . . " 73 Markham 462 gives ... bake it into great loaves with a very strong heat . " Some of these mixed loaves were very large by modern standards ...
... baking ( in winter time ) a bushell of rye , a bushell of pease and a bushell of barley ; . . " 73 Markham 462 gives ... bake it into great loaves with a very strong heat . " Some of these mixed loaves were very large by modern standards ...
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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