Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 60
... extraction rate was held at 75 per cent but the flour was diluted with other cereals . 615 , 616 , 617 The trade and the public Millers in England were not enthusiastic over the Government order to raise the extraction rate.459 It was ...
... extraction rate was held at 75 per cent but the flour was diluted with other cereals . 615 , 616 , 617 The trade and the public Millers in England were not enthusiastic over the Government order to raise the extraction rate.459 It was ...
Página 62
... extraction rate and compulsory dilution of wheat flour with other cereals ended on 31st Dec. , 1918 . Resentment of the bakers and the public then focussed itself on the order prohibiting the sale of fresh bread , 656 but the agitation ...
... extraction rate and compulsory dilution of wheat flour with other cereals ended on 31st Dec. , 1918 . Resentment of the bakers and the public then focussed itself on the order prohibiting the sale of fresh bread , 656 but the agitation ...
Página 112
... extraction rate had been raised in 1942 , the controversy about it died down , but the health of the people in Great Britain continued to improve , and those interested in this began to attribute it - or some of it at least — to the ...
... extraction rate had been raised in 1942 , the controversy about it died down , but the health of the people in Great Britain continued to improve , and those interested in this began to attribute it - or some of it at least — to the ...
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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