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Cereal Foods: Wheat, Corn, Rice, Barley, and Other Cereals and Their Products

  • Claudia Lintas
  • Aldo Mariani-Costantini

Abstract

The role of cereals as a staple food in the history and evolution of Mediterranean peoples’ lifestyles is well known and generally acknowledged. In ancient times pulte autem, non pane, vixisse longo tempore Romanos menifestum (on puls however not on bread the Romans were fed for a long period) (Pliny). The puls mentioned was a porridge made by boiling ground cereals in water or milk. At that time, Triticum species with naked caryopses (T. turgidum, T durum Desp.) were not cultivated and not used in breadmaking. Only barley and, particularly in archaic Latium, emmer, named by the Romans “far” or “adoreum,” and now identified as T. dicoccum Scrk., were available.

Keywords

Dietary Fiber Wheat Flour Phytic Acid Brown Rice Aleurone Layer 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Van Nostrand Reinhold 1991

Authors and Affiliations

  • Claudia Lintas
  • Aldo Mariani-Costantini

There are no affiliations available

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