Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 47
... consumption , with keeping qualities far superior to those of stone - ground flour . The risk of wastage and loss of wholemeal flour on storage helped to maintain its price above that of white for the next 70 years , 642 but it is ...
... consumption , with keeping qualities far superior to those of stone - ground flour . The risk of wastage and loss of wholemeal flour on storage helped to maintain its price above that of white for the next 70 years , 642 but it is ...
Página 52
... consumption of bread in their respective families by at least one - fourth of the quantity consumed in ordinary times ; to abstain from the use of flour in pastry , and , moreover , carefully to restrict or wherever possible to abandon ...
... consumption of bread in their respective families by at least one - fourth of the quantity consumed in ordinary times ; to abstain from the use of flour in pastry , and , moreover , carefully to restrict or wherever possible to abandon ...
Página 59
... consumption of wheaten bread : as in 1795 651 and 1800 393 the King set a good example and issued a proclamation to be read in the churches on four consecutive Sundays , 394 urging people who could obtain other means of sustenance to ...
... consumption of wheaten bread : as in 1795 651 and 1800 393 the King set a good example and issued a proclamation to be read in the churches on four consecutive Sundays , 394 urging people who could obtain other means of sustenance to ...
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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