Report of the Panel on Composition and Nutritive Value of Flour / presented to Parliament by the Secretary of State for Scotland, the Minister of Agriculture, Fisheries and Food and the Minister of Health.
- Great Britain. Panel on Composition and Nutritive Value of Flour
- Date:
- 1956
Licence: Public Domain Mark
Credit: Report of the Panel on Composition and Nutritive Value of Flour / presented to Parliament by the Secretary of State for Scotland, the Minister of Agriculture, Fisheries and Food and the Minister of Health. Source: Wellcome Collection.
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![TABLE OF CONTENTS Paragraph Page SECTION 1. Appointment and Terms of Reference See oe ] SECTION 2. Composition of the Panel aus ca eres k 1 SECTION 3. Conduct of the Inquiry Study of background ... bai dys et) oad er Invitations to submit evidence 4h ee ae) ] SECTION 4. Sources of Evidence Sources of written evidence ... of) wan ek Bs Sources of oral evidence 4 2 SECTION 5. Background Pre-war practice Si 3 War-time experience ... s, yoo 3 Conference on the Post-War Sah +.6 4 Government policy following Nate of the milling industry ey 5.10 5 Flour produced since decoatioe — a milling industry... ay Eat hee “Sed 6 Appointment of the Panel ... or ae eS 6 SECTION 6. Flour Composition and Nutritive Value Data available on average content of flours of various extraction rates (general) ... 6.1 i Composition and nutritive value in relation to diet as a whole ... bey oy ee tae Bes OO ae 7 Definition of extraction rate aaae 3 oo: 7 Variation in composition of flour of a given extraction rate 6.4 7 Information available on the wane 6.7 8 Protein ... a 6.10 8 Carbohydrate ... 6.13 9 Vitamin B, 6.14 10 Nicotinic acid ... 6.16 10 Riboflavin Bi ees es etal ME 5 11 Pyridoxine, pantothenic acid, biotin and folic acid 6,19 11 Phytic acid 6.23 12 Calcium 6.24 12 Iron Was 6.25 12 Other mineral Pi bcilts be 6.27 12 Vv](https://iiif.wellcomecollection.org/image/b32183902_0009.jp2/full/800%2C/0/default.jpg)
