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March 12, 1955

Bread: The Chemistry and Nutrition of Flour and Bread with an Introduction to Their History and Technology

JAMA. 1955;157(11):976. doi:10.1001/jama.1955.02950280100049

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In addition to an excellent discussion of the history of bread and a general description of the technology of flour milling and baking, the role of bread in nutrition is clearly presented in this book. The authors state in the conclusion that "bread is not only our most important foodstuff... it may also supply factors not yet identified which are necessary to health; the wheat grain is a storehouse of many nutrients, both known and unknown." This book is written primarily for persons with a scientific background, such as physicians, science teachers, social workers, and dietitians.

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