Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
Dentro del libro
Resultados 1-3 de 32
Página 32
... added to the flour if whiting or chalk was thought to have been added to it : and then " if the flour be pure they will remain together at rest ; but if there be mixture of whiting or chalk , a fermentation , or working like yeast ...
... added to the flour if whiting or chalk was thought to have been added to it : and then " if the flour be pure they will remain together at rest ; but if there be mixture of whiting or chalk , a fermentation , or working like yeast ...
Página 89
... added that " the increased intake of B1 should materially improve our general health , " and finally they assured the bakers and the public that the additions would be undetectable . Drummond , until the war a supporter of high ...
... added that " the increased intake of B1 should materially improve our general health , " and finally they assured the bakers and the public that the additions would be undetectable . Drummond , until the war a supporter of high ...
Página 109
... adding calcium to the bread has been questioned . Walker 676 considers that people become adapted to a high phytic acid diet ... added to the wholemeal to overcome the effects of the phytic acid . Phytic acid was never incriminated by a ...
... adding calcium to the bread has been questioned . Walker 676 considers that people become adapted to a high phytic acid diet ... added to the wholemeal to overcome the effects of the phytic acid . Phytic acid was never incriminated by a ...
Otras ediciones - Ver todo
Términos y frases comunes
18th century 85 per cent Agric Amer animals assize bakers baking barley better biological value bran Brit Britain brown bread calcium calories cent extraction cent flour cereals Chem Chick Committee consumption corn deficiency diet digestibility eaten editor's circular letter Editorial England enriched evidence experimental experiments extraction rate favour flour and bread fortification G. P. Putnam's Sons growth high extraction flours household human improve intakes interests labouring Lancet Loeb Classical Library London Lord Woolton manchet meal Medical Research Council milk millers minerals Ministry of Food National wheatmeal natural nutritional nutritive value oats Physiol phytic acid poor potatoes probably protein raising the extraction reduce riboflavin scientific shortage standard bread thiamine tion trade value of bread vitamin B₁ wheat flour wheat germ wheaten bread wheatmeal bread white and brown white bread white flour whole wheat wholemeal bread wholemeal flour