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BREAD ADDITIVES: THE FACTS

Norman Pollitt (MB, BS, MRCGP)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 June 1991

Abstract

The earliest breads, usually made from barley or oatmeal, looked and tasted nothing like today's loaves. Nevertheless, they were wholesome and nutritious because those cereals contain protein, carbohydrate, vitamins and minerals.

Citation

Pollitt, N. (1991), "BREAD ADDITIVES: THE FACTS", Nutrition & Food Science, Vol. 91 No. 6, pp. 16-17. https://doi.org/10.1108/eb059356

Publisher

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MCB UP Ltd

Copyright © 1991, MCB UP Limited