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Flour. --- Gluten-free foods. --- Dietetic foods --- Breadstuffs --- Wheat flour --- Wheat products --- Flours --- Natural products --- Plant products

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Grain. --- Breadstuffs --- Cereal grains --- Cereals --- Grains --- Botany, Economic --- Field crops --- Flour --- Food --- Food crops --- Seed crops

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Mills and mill-work --- Milling machinery --- Moulins --- Machines à moudre --- History --- Histoire --- Machines à moudre --- Grain --- Milling --- Flour mills --- History.

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The purpose of the BIAS is, year by year, to draw attention to all scholarly books and articles directly concerned with the matière de Bretagne. The bibliography aims to include all books, reviews and articles published in the year preceding its appearance, an exception being made for earlier studies which have been omitted inadvertently. The present volume contains over 700 entries on relevant publications that were published in 2014.

King Arthur. --- LITERARY CRITICISM / Medieval. --- King Arthur Flour (Firm) --- Sands, Taylor & Wood Co. --- King Arthur Baking Company

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Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many differe

Bread. --- Enriched cereal products. --- Enriched foods. --- Flour. --- Flour as food. --- Food additives. --- Food, Fortified. --- Medicine, Preventive. --- Nutritive Value. --- Flour as food --- Food additives --- Enriched foods --- Enriched cereal products --- Bread --- Medicine, Preventive --- Nutritional Physiological Phenomena --- Food --- Foods, Specialized --- Physiological Phenomena --- Food and Beverages --- Technology, Industry, Agriculture --- Phenomena and Processes --- Nutritive Value --- Food, Fortified --- Flour --- Health & Biological Sciences --- Mechanical Engineering --- Engineering & Applied Sciences --- Diet & Clinical Nutrition --- Industrial & Management Engineering --- Additives. --- Health aspects. --- Engineering --- Food Science and Technology --- Breadstuffs --- Wheat flour --- Breads --- Wheat products --- Baked products --- Cooking (Bread) --- Flours --- Plant products