WHITE VERSUS BROWN FLOUR

by Dunlap, F.L

Price: $17.50

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Description

Newark, N.J.(?): Wallace & Tiernan Co.,, 1945. Hardcover; Hamilton College (NY) bookplate; no card pocket or spine marks/label; spine ends lightly worn; otherwise good.. + bibliography + author index. With occasional b&w charts + one photo. Since Graham's `Treatise on Bread & Bread-Making (1837) advocat[ed] home-made bread instead of the baker's adulterated product'--(DAB) the merits of whole wheat vs. white/enriched white bread have been argued. ||| `Northwestern Miller' (trade paper) lauds chemist Dunlap for his review of `facts & fallacies out of which emerged triumph of white flour.' ||| Dunlap does impartially show competing merits of milled flours in nutrition & digestibility--but--does not address breadmaking chemicals used to bleach the flour, improve baking quality, & prolong shelf life, that are the concerns of `food faddists' (as Northwestern Miller called them).