Nutritional Aspects of Bread and Flour: Report of the Panel on Bread, Flour and Other Cereal Products, Committee on Medical Aspects of Food Policy
H.M. Stationery Office, Jan 1, 1981 - Bread - 64 pages
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Breadmaking types of bread and cereal products
Summary and conclusions
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absorption added to flour addition of calcium additional ingredients Advisory Panel Aspects of Food average bowel Bread and Flour bread-making brown and wholemeal brown bread Burkitt calcium carbonate carbohydrate cereal fibre Chorleywood Clinical Nutrition Department of Health dietary fibre diverticular disease dough effect endosperm evidence extraction rate fermentation Fisheries and Food flour and bread Flour Regulations food energy Food Policy Food Standards Committee g flour g/day Health and Social high extraction flours HMSO households hypertension increased iron to flour kcal London mandatory addition McCance Medical Aspects Medical Research Council Milling and Baking Ministry of Agriculture National flour National Food Survey nicotinic acid Nicotinic acid equivalent nutritional value Panel on Bread phytate Phytic acid present protein recommended salt intake Social Security Source Southgate starch Table thiamin trace elements tryptophan United Kingdom vitamin wheat flour wheat grain white bread White Brown Wholemeal white flour wholemeal bread Widdowson yeast zinc