Milling and Baking Experiments With American Wheat Varieties (Classic Reprint) PDF Download
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Author: Joseph Heilman Shollenberger
Publisher: Forgotten Books
ISBN: 9780364417522
Category : Business & Economics
Languages : en
Pages : 114
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Book Description
Excerpt from Milling and Baking Experiments With American Wheat Varieties Table 7. - Annual and average volume of loaf of samples of Marquis wheat grown at 12 experiment stations in the western United States during the five years from 1917 to 1921, inclusive. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Joseph Heilman Shollenberger
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 110
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Book Description
Author: Joseph Heilman Shollenberger
Publisher: Forgotten Books
ISBN: 9780364417522
Category : Business & Economics
Languages : en
Pages : 114
Get Book Here
Book Description
Excerpt from Milling and Baking Experiments With American Wheat Varieties Table 7. - Annual and average volume of loaf of samples of Marquis wheat grown at 12 experiment stations in the western United States during the five years from 1917 to 1921, inclusive. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Joseph Heilman Shollenberger
Publisher:
ISBN:
Category : Wheat
Languages : en
Pages : 94
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Book Description
Author: Colburn Charles Fifield
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 36
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Book Description
Chemical, milling, and baking data relating to the quality characteristics of winter and spring wheats were reported for 44 varieties and strains grown at experiment stations in the western United States. All winter wheats were grown without irrigation, but part of the spring wheat tests were irrigated. The important commercial and the more promising new varieties and strains were included. The grain was grown during one or more of the crop years from 1936 to 1945, with a number of the varieties grown in all ten years. Average results for each of the varieties and strains are given in tables in comparison with a variety of known and recognized quality under comparable conditions in the same tests.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 35
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Book Description
Author: Joseph Heilman Shollenberger
Publisher: Forgotten Books
ISBN: 9781390475210
Category : Science
Languages : en
Pages : 64
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Book Description
Excerpt from Experimental Milling and Baking: Including Chemical Determinations Under the present standards wheat is, first, divided into general types or classes; second, these classes are subdivided into subclasses on the basis of differences in baking strength; and third, the subclasses are subdivided into grades based on cleanliness, quality, and condition. There are five classes of wheat which take into account botanical differences, including color, texture, habit, and difference in use. For instance, the hard red spring class is composed of the common hard red wheats of spring habit. These are especially well adapted to the manufacture of bread flours. The durum class is composed of all durum wheats. These are used principally for semolina for the manufacture of macaroni and other alimentary pastes. The hard red winter wheat class is composed of the hard red varieties of common wheats of winter habit and is used primarily for the production of bread flours. The soft red winter class is composed of the soft red varieties of common wheats of winter habit and the red club wheats. This class is best adapted to the production of flour for pastry, hot biscuits, and crackers. Some of the wheats of this class also produce a very satisfactory bread flour. The white class is composed of the common white varieties and the white club wheats. With the exception of the white club varieties, which produce a granular, creamy flour, this class is adapted to the same uses as the soft red winter class, and, in addition, on account of its color, is used exten sively for the manufacture of those breakfast foods in which the whole kernel is utilized. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Colburn Charles Fifield
Publisher:
ISBN:
Category : Hard red spring wheat
Languages : en
Pages : 28
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Book Description
Author: William Jago
Publisher: Forgotten Books
ISBN: 9780265574966
Category : Science
Languages : en
Pages : 532
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Book Description
Excerpt from The Chemistry of Wheat, Flour, and Bread My first idea was to reprint the articles almost exactly as they originally appeared; but having commenced the task of remodelling them I found the work growing on my hands until something like three quarters of the matter of the book was entirely re-written. Hence a task which at its commencement I had hoped to have completed In a month has extended over a year. An inspection of the book will sufficiently Show the nature of its contents. Some few words of explanation of its objects are due to the reader. One of my aims has been to provide a text-book for such students as are anxious to make themselves acquainted with those departments of Chemistry and other allied sciences which have a more or less direct bearing on Milling and Baking. The earlier part of the work is devoted to an exposition of general principles, after which their application to practical work is described. I hope that in this capacity the book may be found of service by those who are preparing for the Technological Examinations Of the City and Guilds of London Institute in Milling and Breadmaking. It has for some time formed the basis of the course of study through which my own milling and baking students have worked. Breadmaking is essentially a chemical opera tion; but in order to make my treatment of its Technology fairly complete I have introduced a chapter descriptive of modern Baking Machinery and Appliances. I have not attempted the same for Milling, because Machinery there plays so much more important a part that to have done so would altogether have altered the character of the presentbook: further, the subject has been already dealt with in previou'sly written works. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 36
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Book Description
Author: Kansas Agricultural Experiment Station
Publisher:
ISBN:
Category : Wheat
Languages : en
Pages : 25
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Book Description
