The chemical identification of ancient british bread flours. Encountering and overcoming some of the obstacles

Research into the history of wheat and rye was carried out under a two year NERC grant No : GR3 /9574 which is acknowledged.  We also wish to express our grateful thanks to all those who have contributed to this study including : Mrs Lesley Stanley for providing the 19th century sandwich, Peter Murphy for providing the Anglo-Saxon buns for analysis. Hara Procopiou and Dr. Francoise Formenti for friendly discussions. Professor Gordon Hillman for providing a wide range of cereals from his refer...

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