Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 20
... bread . " Hir bord was served most with whyt and blak Milk and broun breed , in which she fond no lak , Seynd bacoun , and somtyme an eg or tweye , For she was as it were a maner deye . ' 99 The prioress ... bread 20 Breads White and Brown.
... bread . " Hir bord was served most with whyt and blak Milk and broun breed , in which she fond no lak , Seynd bacoun , and somtyme an eg or tweye , For she was as it were a maner deye . ' 99 The prioress ... bread 20 Breads White and Brown.
Página 55
... white flour.172 , 614 , 618 Science was also beginning to invade the baking industry , and Jago and Jago , 363 who wrote an excellent book on the technology of bread - making , argued the case for white bread as strongly as they could ...
... white flour.172 , 614 , 618 Science was also beginning to invade the baking industry , and Jago and Jago , 363 who wrote an excellent book on the technology of bread - making , argued the case for white bread as strongly as they could ...
Página 82
... white bread excellently , but inevitably made use of the same arguments in emphasising that the nutritional value of bread must be assessed in relation to the position of bread in the diet . Taylor 643 pointed out that flour with germ ...
... white bread excellently , but inevitably made use of the same arguments in emphasising that the nutritional value of bread must be assessed in relation to the position of bread in the diet . Taylor 643 pointed out that flour with germ ...
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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