wheatmeal

wheatmeal

(ˈwiːtˌmiːl)
n
(Cookery)
a. a brown flour intermediate between white flour and wholemeal flour
b. (as modifier): a wheatmeal loaf.
Translations

wheatmeal

[ˈwiːtmiːl] Nharina f negra

wheatmeal

hwiːtmiːl] nfarine f bise
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References in periodicals archive ?
Turog was a healthy caramel-coloured wheatmeal loaf popular in the 1950s and '60s, particularly in the north of England.
Turog was a healthy caramel coloured wheatmeal loaf popular in the 50s or 60s, particularly in the north of England.
It was "steak and kidney pie without the steak and kidney", Woolton joked, consisting of boiled diced vegetables (potato, parsnip, cauliflower, swede and carrot) in a gravy flavoured with spring onions and thickened with oatmeal, under a wheatmeal crust.
Imported from England's Burton's Biscuits Ltd., Lyons Digestives are wheatmeal biscuits that have been made for more than 75 years.
The national loaf was created in 1942 and was a wholesome bread made with wheatmeal although its heavy texture made it fairly unpopular.
2315346 Supplements (food): but not including any such goods being malted wheatmeal, flour, bread, cakes, confectionery or cereal foods; all included in Class 30.
May Yates of the Bread Reform League broadly accepted these criticisms of 100 per cent wholemeal flour, and advocated instead the use of wheatmeal flour of around 85 per cent extraction, which still contained substantial amounts of bran and germ.
The shelves are full of white bread, wheatmeal loves, French rolls.
Wheatmeal (0.5 g) was extracted with 6 mL of 85 mM NaCl by hand shaking for 15 s; previous research (Verity et al., 1999) had shown that this method extracts amounts of amylase enzyme equivalent to longer, mechanical shaking in buffer solutions.