Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
Dentro del libro
Resultados 1-3 de 55
Página 79
... wheat endosperm and whole wheat . French and Mattill studied both rats and humans . The white and wheatmeal breads used by them were commercial products , and the wheatmeal bread was not a true wholemeal . The breads supplied 70 per ...
... wheat endosperm and whole wheat . French and Mattill studied both rats and humans . The white and wheatmeal breads used by them were commercial products , and the wheatmeal bread was not a true wholemeal . The breads supplied 70 per ...
Página 100
... whole wheat flour superior to white , whether the latter was enriched or not . In 1941 , moreover , Murlin , Marshall and Kochakian 504 and Sealock , Basinski and Murlin 595 claimed to have found that the mixed proteins of a proprietary ...
... whole wheat flour superior to white , whether the latter was enriched or not . In 1941 , moreover , Murlin , Marshall and Kochakian 504 and Sealock , Basinski and Murlin 595 claimed to have found that the mixed proteins of a proprietary ...
Página 103
... whole wheat products . ” This was equivalent to giving the trade the full support of the Council for enrichment and , except for a few firms which marketed a “ quality ” brown bread , and the large Continental Baking Company which was ...
... whole wheat products . ” This was equivalent to giving the trade the full support of the Council for enrichment and , except for a few firms which marketed a “ quality ” brown bread , and the large Continental Baking Company which was ...
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