Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 47
... improve the separation of the bran , and this enabled them to produce a whiter flour for human consumption , with keeping qualities far superior to those of stone - ground flour . The risk of wastage and loss of wholemeal flour on ...
... improve the separation of the bran , and this enabled them to produce a whiter flour for human consumption , with keeping qualities far superior to those of stone - ground flour . The risk of wastage and loss of wholemeal flour on ...
Página 61
... improved . The bread was not so palatable as pre - war bread had been . It was dark , it was stale , and the additions of barley , maize and potato flour did not improve it . Inevitably it was often badly made by industrialised bakers ...
... improved . The bread was not so palatable as pre - war bread had been . It was dark , it was stale , and the additions of barley , maize and potato flour did not improve it . Inevitably it was often badly made by industrialised bakers ...
Página 112
... improve , and those interested in this began to attribute it - or some of it at least — to the rise in the ... improvement in the nation's health had started long before the extraction rate had been raised , and other health measures had ...
... improve , and those interested in this began to attribute it - or some of it at least — to the rise in the ... improvement in the nation's health had started long before the extraction rate had been raised , and other health measures had ...
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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