Oxford Index Search Results

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flour, wholemeal x clear all

flour, wholemeal

Overview page. Subjects: Medicine and Health.

Flour made from the entire grain of wheat, i.e. a 100% extraction rate.

See overview in Oxford Index

flour, wholemeal

Overview page. Subjects: Medicine and Health.

Flour made from the entire grain of wheat, i.e. a 100% extraction rate.

See overview in Oxford Index

flour, wholemeal

David A. Bender.

in A Dictionary of Food and Nutrition

January 2009; p ublished online January 2009 .

Reference Entry. Subjects: Cookery, Food, and Drink. 15 words.

Flour made from the entire grain of wheat, i.e. a 100% extraction rate.

flour, wholemeal

David A. Bender.

in A Dictionary of Food and Nutrition

P ublished online January 2014 .

Reference Entry. Subjects: Cookery, Food, and Drink. 69 words.

Flour made from the entire grain of wheat, i.e. a 100% extraction rate. A 100g serving provides 339kcal (1419kJ), 13.7g

Bread, wheaten

David A. Bender.

in A Dictionary of Food and Nutrition

P ublished online January 2014 .

Reference Entry. Subjects: Cookery, Food, and Drink. 13 words.

soda bread (see bread, soda) made with wholemeal flour.

crackers

David A. Bender.

in A Dictionary of Food and Nutrition

January 2009; p ublished online January 2009 .

Reference Entry. Subjects: Cookery, Food, and Drink. 48 words.

Plain, thin biscuits such as water biscuits, cream crackers, and wholemeal crackers, made from wheat flour, fat, and bicarbonate as

crackers

David A. Bender.

in A Dictionary of Food and Nutrition

P ublished online January 2014 .

Reference Entry. Subjects: Cookery, Food, and Drink. 48 words.

Plain, thin biscuits such as water biscuits, cream crackers, and wholemeal crackers, made from wheat flour, fat, and bicarbonate as

digestive biscuit

Edited by John Ayto.

in An A-Z of Food and Drink

January 2002; p ublished online January 2004 .

Reference Entry. Subjects: Cookery, Food, and Drink. 113 words.

The digestive biscuit, a slightly sweet biscuit made from wholemeal flour, seems first to have come on the scene in

graham

Edited by John Ayto.

in An A-Z of Food and Drink

January 2002; p ublished online January 2004 .

Reference Entry. Subjects: Cookery, Food, and Drink. 96 words.

In the USA, the term graham designates bread, biscuits, etc. made from wholemeal flour (‘It's got graham crackers instead of

wholemeal

Edited by John Ayto.

in An A-Z of Food and Drink

January 2002; p ublished online January 2004 .

Reference Entry. Subjects: Cookery, Food, and Drink. 126 words.

The term wholemeal, denoting flour made from the entire cereal grain (in practice usually wheat), with no element removed

wholemeal

John Ayto.

in The Diner’s Dictionary

January 2012; p ublished online January 2013 .

Reference Entry. Subjects: Cookery, Food, and Drink. 126 words.

The term wholemeal, denoting flour made from the entire cereal grain (in practice usually wheat), with no element removed

digestive biscuit

John Ayto.

in The Diner’s Dictionary

January 2012; p ublished online January 2013 .

Reference Entry. Subjects: Cookery, Food, and Drink. 127 words.

The digestive biscuit, a slightly sweet biscuit made from wholemeal flour, seems first to have come on the scene in

graham

John Ayto.

in The Diner’s Dictionary

January 2012; p ublished online January 2013 .

Reference Entry. Subjects: Cookery, Food, and Drink. 96 words.

In the US, the term graham designates bread, biscuits, etc. made from wholemeal flour: ‘It's got graham crackers instead of

flour, extraction rate

David A. Bender.

in A Dictionary of Food and Nutrition

January 2009; p ublished online January 2009 .

Reference Entry. Subjects: Cookery, Food, and Drink. 91 words.

The yield of flour obtained from wheat in the milling process. A 100% extraction (or straight-run) is wholemeal flour containing

flour, extraction rate

David A. Bender.

in A Dictionary of Food and Nutrition

P ublished online January 2014 .

Reference Entry. Subjects: Cookery, Food, and Drink. 126 words.

The yield of flour obtained from wheat in the milling process. A 100% extraction (or straight-run) is wholemeal flour containing

pumpernickel

Edited by John Ayto.

in An A-Z of Food and Drink

January 2002; p ublished online January 2004 .

Reference Entry. Subjects: Cookery, Food, and Drink. 70 words.

Pumpernickel is a dark coarse moist slow-baked unleavened bread made from wholemeal rye flour. It is associated particularly with Westphalia,

pumpernickel

John Ayto.

in The Diner’s Dictionary

January 2012; p ublished online January 2013 .

Reference Entry. Subjects: Cookery, Food, and Drink. 68 words.

A dark coarse moist slow-baked unleavened bread made from wholemeal rye flour. It is associated particularly with Westphalia in west-central

black bread

John Ayto.

in The Diner’s Dictionary

January 2012; p ublished online January 2013 .

Reference Entry. Subjects: Cookery, Food, and Drink. 39 words.

Bread made from wholemeal rye flour. In its natural state it is more of a dark greyish-brown, but artificial colouring

bap

Overview page. Subjects: Medicine and Health — Cookery, Food, and Drink.

Traditionally a soft, white, flat, flour-coated Scottish breakfast roll. The term is now also used for any relatively large soft-crusted roll made from white, brown, or wholemeal flour.

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See overview in Oxford Index

flour

Overview page. Subjects: Medicine and Health — Cookery, Food, and Drink.

Most commonly refers to ground wheat, although also used for other cereals and applied to powdered dried matter such as fish flour, potato flour, etc. Ground wheat yields wholemeal flour...

See overview in Oxford Index

Hovis

Overview page. Subjects: Medicine and Health — Cookery, Food, and Drink.

Trade name for a mixture of brown flour and wheatgerm; from Latin hominis vis, ‘strength of man’; originally, in the 1880s, called Smith's Old Patent Germ Bread. Now a trade name for white,...

See overview in Oxford Index