Our Daily Bread and "Bread" Bread Baking Industry
|Title||Our Daily Bread and "Bread" Bread Baking Industry|
|Description||Near the end of the 19th century, new technologies helped commercial bakers produce loaves of very high-rising white bread. But the same technologies stripped away most of the nutrients, as well as most of the flavor. Bakers began adding sugar, milk, and shortening to their loaves and using bleached flour to make them even whiter.|
|Source||General Research Division|
|Publisher||Max Oscher Co.|
Document Item Type Metadata
|Digital Gallery ID||406909|
“Our Daily Bread and "Bread" Bread Baking Industry,” Lunch Hour NYC, accessed September 16, 2019, http://exhibitions.nypl.org/lunchhour/items/show/425.