Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 14
... miller , and it was not till the 18th cen- tury that the millers had emancipated themselves sufficiently and obtained enough capital to set up bolting machines of their own , driven by hand , horse or water power . Like the mill , the ...
... miller , and it was not till the 18th cen- tury that the millers had emancipated themselves sufficiently and obtained enough capital to set up bolting machines of their own , driven by hand , horse or water power . Like the mill , the ...
Página 30
... miller . " 24 " In Roman times , the bakers were , as our law still supposes them , the millers or grinders of wheat , as well as the makers of bread . " 302 , 360 Ryder's 587 report to Parliament , moreover , on the re- commendations ...
... miller . " 24 " In Roman times , the bakers were , as our law still supposes them , the millers or grinders of wheat , as well as the makers of bread . " 302 , 360 Ryder's 587 report to Parliament , moreover , on the re- commendations ...
Página 47
... millers were able to segregate the " germ " from the flour , and also to 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 ...
... millers were able to segregate the " germ " from the flour , and also to 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 ...
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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