Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 15
... household - all presumably made entirely of wheat . It is impossible to define the composition of these breads in terms of the extraction rate of the flour from which they were made , but their relative prices are well known : “ And ...
... household - all presumably made entirely of wheat . It is impossible to define the composition of these breads in terms of the extraction rate of the flour from which they were made , but their relative prices are well known : “ And ...
Página 21
... household " breads from time to time . This was certainly so in the Percy's Yorkshire household ( 1512-1525 ) , which was the establishment of the fifth Earl of Northumberland , a wealthy landowner.568 " My Lord and Lady ” each had “ a ...
... household " breads from time to time . This was certainly so in the Percy's Yorkshire household ( 1512-1525 ) , which was the establishment of the fifth Earl of Northumberland , a wealthy landowner.568 " My Lord and Lady ” each had “ a ...
Página 34
... household both in quality and price.338 These three breads were to be stamped W , SW , and H. By 1796 a further complication in nomenclature had appeared . " The term households is applied to flour of which the finest bread is made ...
... household both in quality and price.338 These three breads were to be stamped W , SW , and H. By 1796 a further complication in nomenclature had appeared . " The term households is applied to flour of which the finest bread is made ...
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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