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Puffed Wheat

Title: Article About the Digestibility of Bread
Type: Newspaper
Date: 1927
Source: Northwestern Miller

Description: The Northwestern Miller published this article about the digestibility of bread in 1927.
Read Transcription

Article About the Digestibility of Bread

Activities:

  1. Why would it make sense for a newspaper like the Northwestern Miller to publish an article like this in its paper?



    Answer:
  2. What can we guess about the article's point of view by knowing the identity of the person who wrote it?



    Answer:
  3. Which kind of flour was considered by this author to be more easily digested and better for you?



    Answer:
  4. How would you find out if white flour (which is supported by this article) was a more profitable product for the milling industry than the other kinds of flour that were not supported by the article? What would the industry have to gain by promoting a flour that was more profitable to make?



    Answer: