Graham flour : a study of the physical and chemical differences between graham flour and imitation graham flours / by J.A. Le Clerc and B.R. Jacobs.
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| Corporate Authors: | , |
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| Format: | Government Document Book |
| Language: | English |
| Published: |
Washington, D.C. :
U.S. Dept. of Agriculture, Bureau of Chemistry,
1913.
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| Series: | Bulletin (United States. Bureau of Chemistry) ;
no. 164. |
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Table of Contents:
- Origin of the term "Graham flour." pp. 7.
- Definitions of Graham flour
- Conditions of the trade. pp. 9.
- Examination of Graham flour : Methods of obtaining samples
- Methods of examining samples
- General description of samples
- Discussion of results of analyses. 13.
- Comparison of samples from the same millers at different times. pp. 49.
- Comparison of samples of imitation Graham flours. pp. 53.
- General discussion on milling Graham flour. pp. 53.
- Wheat meals, or improperly called whole-wheat flours. pp. 54.
- Labeling of Graham flour. pp. 55.
- Summary. pp. 56.
- Definitions of milling and chemical terms used in this bulletin. pp. 57.