Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 15
... obtain wheat from the islands to the south . So precious was the wheat that no family would allow it out of its own ... obtained in exchange for services or goods . The bran was used for porridge.373 The bread Till the middle of the ...
... obtain wheat from the islands to the south . So precious was the wheat that no family would allow it out of its own ... obtained in exchange for services or goods . The bran was used for porridge.373 The bread Till the middle of the ...
Página 62
... obtained similar advantages from the higher extractions , he finally concluded that it was a mistake to adopt a flour of high extraction for human consumption ; it would be better to fix the extraction rate at 80 per cent and let the ...
... obtained similar advantages from the higher extractions , he finally concluded that it was a mistake to adopt a flour of high extraction for human consumption ; it would be better to fix the extraction rate at 80 per cent and let the ...
Página 111
... obtained according to the conditions laid down by the investigators for their experiments . The basal rations , the degree of enrichment and the type of bread all had a share in defining the results . Thus wholemeal was found to be ...
... obtained according to the conditions laid down by the investigators for their experiments . The basal rations , the degree of enrichment and the type of bread all had a share in defining the results . Thus wholemeal was found to be ...
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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