The whole story on wheat blend

March 1993
Environmental Nutrition;Mar1993, Vol. 16 Issue 3, p7
Discusses the difference between wheat bread and whole wheat bread. Addition of vegetable gums and grains to raise fiber count; Nutrients and fiber in the bran and germ of whole grain; Whole white flour.


Related Articles

  • Staple of life.  // Country Living;Jan1986, Vol. 9 Issue 1, p98 

    People have been making bread since the earliest days of grain cultivation, about 8000 BC, and probably before that. The history of bread baking, once an inexact and difficult art, as well as modern tips and techniques.

  • Comparing breads: Separating the wheat from the chaff. Platzman, Andrea D. // Environmental Nutrition;Apr97, Vol. 20 Issue 4, p5 

    Compares the nutritional value of different types of breads. Nutrients found in the ideal whole wheat; Warning about labels used to suggest whole wheat or whole grain bread; Tips for choosing the right bread.

  • The `skinny' on flatbreads: An appetizing food for thought. Fabricant, Florence // Nation's Restaurant News;3/11/96, Vol. 30 Issue 10, p35 

    Focuses on a variety of flatbreads. Potential for adjusting the ingredients, shape, seasonings and texture; Baked goat cheese; Roasted garlic with grilled rosemary flatbread points.

  • Flatbreads. Disbrowe, Paula // Restaurant Business;11/15/97, Vol. 96 Issue 22, p95 

    Features flatbreads. Use of flatbreads as vehicle for different fillings, flavoring and toppings; Versatility of flatbreads; Similarity of flatbread dough with sandwich and pizza dough; Cross-utilization potential.

  • Bread winners. Sharpe, Patricia // Texas Monthly;Jul96, Vol. 24 Issue 7, p90 

    Defines what Artisan bread is and Highlights a number of bakeries in Texas. Empire Baking Co.; Three Brothers; Manna Bread Company; Bakersfield; Sweetish Hill; Texas French Bread; Whole Foods Bakehouse; Bread Alone.

  • Let 'em eat bread. Elias, M. // Total Health;Feb92, Vol. 14 Issue 1, p39 

    Announces that one of the most ancient forms of nourishment and the hottest `diet' food around today is bread. Not supermarket white, but hearty crusty loaves; Flavor and texture regain their importance with manufacturers; Today the thinking haschanged; Fresh bread is a nurturing whole food;...

  • Bread without yeast.  // Country Journal;Feb1984, Vol. 11 Issue 2, p74 

    Complete instructions for making unleavened bread. INSET: includes five recipes: English Tea Scones; Scottish Oatcakes....

  • I left my starter in San Francisco. Charlton, P. // Country Journal;Mar1988, Vol. 15 Issue 3, p60 

    Gives advice on making sourdough bread. How to make good sourdough starter; Recipes. INSET: A different twist: cheese pretzels..

  • Pita principles. Haedrich, K. // Country Journal;May88, Vol. 15 Issue 5, p71 

    Gives advice on making and serving pita bread. Types of fillings; How to bake the bread; Recipes.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics