Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 92
... flour . Towards the end of December , 1940 , Lord Woolton 708 announced in the House of Lords that the Government proposed to market an 85 per cent flour and arrange that bread made from it should be sold at the same price as the ...
... flour . Towards the end of December , 1940 , Lord Woolton 708 announced in the House of Lords that the Government proposed to market an 85 per cent flour and arrange that bread made from it should be sold at the same price as the ...
Página 93
... flour . Whether the obstruction lies with the milling industry , the master bakers or the public , there is no doubt ... cent flour should conform . " The flour should not contain less than 1 I.U. vitamin B1 / g . and the fibre should be ...
... flour . Whether the obstruction lies with the milling industry , the master bakers or the public , there is no doubt ... cent flour should conform . " The flour should not contain less than 1 I.U. vitamin B1 / g . and the fibre should be ...
Página 124
... cent meal , in another from 70 per cent flour and in the last from 70 per cent flour enriched with aneurin , riboflavin , nicotinic acid and iron to the levels in the 100 per cent flour . The children however were only allowed half as much ...
... cent meal , in another from 70 per cent flour and in the last from 70 per cent flour enriched with aneurin , riboflavin , nicotinic acid and iron to the levels in the 100 per cent flour . The children however were only allowed half as much ...
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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 trade value of bread Virtues of brown vitamin B₁ wheat flour wheat germ wheaten bread white and brown white bread white flour whole wheat wholemeal bread wholemeal flour