Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 30
... ground , and that you receive only your own from the 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 ...
... ground , and that you receive only your own from the 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 ...
Página 31
... ground flour also for those who lived in the country , but this last was a forlorn hope . The bakers in small towns and villages generally bought the grain they required and had it ground either " on hire " or at mills which they owned ...
... ground flour also for those who lived in the country , but this last was a forlorn hope . The bakers in small towns and villages generally bought the grain they required and had it ground either " on hire " or at mills which they owned ...
Página 90
... ground flour is best for the nation , he should say that B1 in bread will help slightly but that he cannot provide really valuable stone - ground bread because of the millers . " Any suggestion that the nation should return ( or could ...
... ground flour is best for the nation , he should say that B1 in bread will help slightly but that he cannot provide really valuable stone - ground bread because of the millers . " Any suggestion that the nation should return ( or could ...
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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