Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
Dentro del libro
Resultados 1-3 de 25
Página 3
... ground wheaten meal from which most of the coarse bran had been removed by sieving . A further reason for separating the bran may have been to eliminate chips off the millstones , or sand added to emmer wheat in the preliminary rubbing ...
... ground wheaten meal from which most of the coarse bran had been removed by sieving . A further reason for separating the bran may have been to eliminate chips off the millstones , or sand added to emmer wheat in the preliminary rubbing ...
Página 31
... ground flour also for those who lived in the country , but this last was a forlorn hope . The bakers in small towns and villages generally bought the grain they required and had it ground either " on hire " or at mills which they owned ...
... ground flour also for those who lived in the country , but this last was a forlorn hope . The bakers in small towns and villages generally bought the grain they required and had it ground either " on hire " or at mills which they owned ...
Página 90
... ground flour is best for the nation , he should say that B1 in bread will help slightly but that he cannot provide really valuable stone - ground bread because of the millers . " Any suggestion that the nation should return ( or could ...
... ground flour is best for the nation , he should say that B1 in bread will help slightly but that he cannot provide really valuable stone - ground bread because of the millers . " Any suggestion that the nation should return ( or could ...
Otras ediciones - Ver todo
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