Proposed New Bread Formula Contains 16% More Flour
| dc.rights | North Dakota State University | en_US |
| dc.title | Proposed New Bread Formula Contains 16% More Flour | en_US |
| dc.type | Article | en_US |
| dc.description | Samples of bread containing 16 % more than the normal weight of flour, which had been baked in Hutchinson, Kansas, were featured in House and Senate restaurants the summer of 1950. This increased flour usage in bread preparation was of interest due to rising wheat surpluses and the decline of wheat flour consumption. The increased proportion of flour tended to reduce the shortening, milk, and sugar content of the loaf. | |
| dc.date.accessioned | 2014-08-04T19:24:43Z | |
| dc.date.available | 2014-08-04T19:24:43Z | |
| dc.date.issued | 1950 | |
| dc.identifier.uri | http://hdl.handle.net/10365/23650 | |
| dc.creator.author | Harris, Rae H. | |
| dc.relation.ispartof | Bimonthly Bulletin; 13:2; Nov/Dec 1950 |