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Synonyms for breadstuff

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The American Heart Association recently came out with a recommendation of very low consumption of trans fats--in particular the partially hydrogenated oils used to make hundreds of store-bought desserts and breadstuffs like cookies, crackers, cakes, and muffins.
The harvest of breadstuffs, including wheat and rye, totalled 1.
She gave other going-with-the-grain tips, which include swapping whole wheat breadstuffs for white rolls and breads, using whole wheat bread crumbs for stuffing.
Typical Hispanic Shopping Patterns Percentage of Hispanic routine trips that included category: Produce 52% Beverages 48% Dairy 41% Breadstuffs 38% Meat 29% Dry goods 29% Canned goods 28% Bakery 22% Frozen 21% Source: Unilever 2006 Winning the Hispanic Shopping Trip Study Note: Table made from bar graph.
Perren's observation requires that the main commodity arbitrage in breadstuffs must have been the shipment of wheat not flour and those shipments of flour constituted small marginal adjustments.
The opposite is true for the breadstuffs pairs of red wheat and flour.
And Enshayan has done more than just talk about local eating--he convinced eight colleges, homes for the elderly, and hospitals in northern Iowa to purchase $600,000 worth of their breadstuffs and produce from local sources.
Adding California raisins to bakery products slows the migration of water to the starch granule that causes staling in breadstuffs," according to raisin research conducted by the American Institute of Baking.
Not until the postwar years was inflation in breadstuffs felt in Berlin.
In the supermarket, price-peeved shoppers see cereal, milk, and breadstuffs as especially overpriced with fresh produce, soups, snacks, prepared foods, and detergents also getting high.
According to Larrance, the Raccoon Lodge will be "unique in both concept and design" featuring beer and soda brewed on premise as well as home-baked breadstuffs.
Finally, the Germans were to agree not to strip Poland of food, and to make specified deliveries of breadstuffs and grain from outside Poland.
In the area of nutrition, in addition to the now widely known improvement in sales of high fiber breadstuffs, studies completed at the University of Kentucky under the sponsorship of the American Institute of Baking have shown the value of the soluble fiber contents of bread and bread products in lowering blood cholesterol and particularly in lowering low density lipo-proteins.
There are many people who believe that oat bran enhances the texture (and possibly even the flavor) of breadstuffs.
It includes a number of base salad mixes - like chopped romaine and a Mediterranean blend - that can be mixed and matched with a number of fat-free meats and cheeses and a selection of fat-free dressings and virtually fat-free breadstuffs.