Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 34
... removed , the second from a flour from which only the coarser bran had been removed , and the last from whole meal.105 The statute passed in 1758 reduced the number of assize breads to two , namely wheaten and household . The former ...
... removed , the second from a flour from which only the coarser bran had been removed , and the last from whole meal.105 The statute passed in 1758 reduced the number of assize breads to two , namely wheaten and household . The former ...
Página 49
... removed , but meantime palatability , ease of purchase , and custom maintained the sales of white bread . As Smith 609 put it : " The hardy Scot . . . on removing to the more genial clime of England , and to a position where white ...
... removed , but meantime palatability , ease of purchase , and custom maintained the sales of white bread . As Smith 609 put it : " The hardy Scot . . . on removing to the more genial clime of England , and to a position where white ...
Página 86
... removal of the vitamin B complex , but there has also been great reduction in protein and mineral content , while it is likely that all vitamin E is removed in the milling . The Food Education Society , 231 which was the direct ...
... removal of the vitamin B complex , but there has also been great reduction in protein and mineral content , while it is likely that all vitamin E is removed in the milling . The Food Education Society , 231 which was the direct ...
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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