THE RELATIVE NUTRITIVE PROPERTIES OF 85 PER CENT EXTRACTION FLOUR AND FORTIFIED WHITE FLOUR. Revised Draft Report.

Premium

20.500.12592/99p9d9

THE RELATIVE NUTRITIVE PROPERTIES OF 85 PER CENT EXTRACTION FLOUR AND FORTIFIED WHITE FLOUR. Revised Draft Report.

3 Jul 1941

that, if 7 ozs. of calcium carbonate are added to 280 lbs. of white flour and 14 ozs. to 280 lbs. of 85 per cent. extracted flour, the tendency to produce defective teeth and bones is largely overcome. It will be noted that the amount of calcium carbonate added is a mere trace. 5) The calorific value of the two flours is the same. Great George Street, S.W.1., 3rd July, 1941. -2-.
Civil Defence Region
Nationwide
Collection ID
CAB74
Document Reference
CAB 74/12/48
Document Types
Report
File Reference
CAB 74/12
Former Department Reference
SFC(41) 30
Identifier
10.1080/wtss.cab74.000012.048
Keywords
Cereals Civil Consumption Flour Food Processing Food Supplies Healthcare Nutrition Public Health Science Wheat
Language
English
Organizations Discussed
Scientific Committee on Food Policy
Pages
2
Published in
United Kingdom
Series
Scientific Sub-Committee. Meetings 1(41) - 13(41) Papers 1(41) - 54(41), 1 Jan-3 Dec 1941; Meeting 1(42) Papers 1(42) - 3(42), 16 Jan 1942; Meeting 1(43) Papers 1(43) - 4(43), 3 Feb 1943
Themes
Rationing Supply Agriculture Food Supply

Related Lists

Series: Scientific Sub-Committee. Meetings …

Taylor Kenkel