Title: Evidence Given Before the Standing Committee on Public Health and Inspection of Foods on the Subject of Whole Wheat Bread (Classic Reprint)
Publisher: Forgotten Books
Publication Date: 2018
Language: English
ISBN 10: 0266545572
ISBN 13: 9780266545576
Binding: HRD
Condition: New
Weight: 317 grams

About this title

Synopsis

How flour is made, measured, and valued in a shifting market .

This nonfiction work gathers expert testimony on wheat composition, milling, and the tradeoffs between nutrition, price, and keeping quality.

This edition frames the practical questions behind flour production and regulation. It shows how scientists analyze the core components of wheat, how extraction changes the nutrient and caloric content, and how inspectors and millers discuss the reliability of grades and the economics of using different wheat kinds.

How water, protein, fat, carbohydrates, and minerals vary across wheat samples and how that affects nutrition.
How the milling process shifts nutrients and calories between fine and coarse flours.
Different flour types (patent, first clear, Graham) and what they reveal about quality and value.
Real-world debates on using lower-grade wheat to balance price and consumer needs.

Ideal for readers interested in food science, policy history, and the economics of staple commodities.

"About this title" may belong to another edition of this title.

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