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Bread… Facts for Consumer Education

Author

Listed:
  • Wolgamot, Irene H.
  • Fincher, Lillian J.

Abstract

Excerpt from the report: Though there are other kinds of bread on the market, this bulletin deals with yeast-leavened, commercial bread available to consumers in the United States today. Breadmaking has moved from the home into commercial bakeries, where it is made by largescale, mechanical operations. About 40 million loaves are produced daily, mainly for local distribution.

Suggested Citation

  • Wolgamot, Irene H. & Fincher, Lillian J., 1955. "Bread… Facts for Consumer Education," Agricultural Information Bulletins 308751, United States Department of Agriculture, Economic Research Service.
    • Handle: RePEc:ags:uersab:308751
    DOI: 10.22004/ag.econ.308751
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    References listed on IDEAS

    as
    1. Bureau of Human Nutrition and Home Economics, 1951. "Food Values in Common Portions," Agricultural Information Bulletins 309003, United States Department of Agriculture, Economic Research Service.
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