0 (of flour or food made from flour) containing all the natural features of the grain, with nothing taken away -- （面粉或食品）全麦的
From this point of view wholemeal bread is just as 'unnatural' after 9000 years as white bread, which became common food only 100 years ago.
Instead, and this is the pedagogic value of the exercise, we have gone for wholemeal programming, identifying these structures as complete entities in themselves.
A persistent endeavour is being made to pretend that starchy flour is equal to or better than wholemeal.
Therefore, it can be expected that residue levels in wholemeal bread and flour may be higher than those in white bread and flour.
It is admitted in addition that wholemeal bread is more nutritious than the other, and we shall all benefit.
This year the average subsidy on both national bread and ordinary wholemeal bread will be about 5¼ d. per 3½ lb.
There are those who support the production of wholemeal bread, and there are also the economic circumstances of the industry.
It may be that letting the idea of wholemeal bread sink into the minds of the people has been a wise and far-seeing policy.
