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The Cornell formula to enrich bread was developed in the 1930s at New York's Cornell University. It consists of 1 tablespoon each soy flour and non-fat milk powder plus 1 teaspoon wheat germ for each cup of flour used in a bread recipe. These enrichments are placed in the bottom of the measuring cup before the flour is spooned in.

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  • Cornell bread
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  • The Cornell formula to enrich bread was developed in the 1930s at New York's Cornell University. It consists of 1 tablespoon each soy flour and non-fat milk powder plus 1 teaspoon wheat germ for each cup of flour used in a bread recipe. These enrichments are placed in the bottom of the measuring cup before the flour is spooned in.
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abstract
  • The Cornell formula to enrich bread was developed in the 1930s at New York's Cornell University. It consists of 1 tablespoon each soy flour and non-fat milk powder plus 1 teaspoon wheat germ for each cup of flour used in a bread recipe. These enrichments are placed in the bottom of the measuring cup before the flour is spooned in.
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