The Chemical Analysis of Wheat-Flour Substitutes and of the Breads Made Therefrom (Classic Reprint) PDF Download
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Author: Joseph Arthur Le Clerc
Publisher: Forgotten Books
ISBN: 9780331364286
Category : Business & Economics
Languages : en
Pages : 24
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Book Description
Excerpt from The Chemical Analysis of Wheat-Flour Substitutes and of the Breads Made Therefrom Wheat flour always has been held m high favor as the principal ingredient of bread, because in the presence of water the protein of wheat yields a tenacious and elastic substance, oa11ed gluten, Which has the property of expanding during fermentation, thus forming a network of cellular air spaces throughout the dough. During the baking process the gluten is so altered, or set, that the cellular structure is retained, as a result of Which there comes from the oven' a light, porous loaf, unlike that produced from any other cereal flour. 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 Arthur Le Clerc
Publisher: Forgotten Books
ISBN: 9780331364286
Category : Business & Economics
Languages : en
Pages : 24
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Book Description
Excerpt from The Chemical Analysis of Wheat-Flour Substitutes and of the Breads Made Therefrom Wheat flour always has been held m high favor as the principal ingredient of bread, because in the presence of water the protein of wheat yields a tenacious and elastic substance, oa11ed gluten, Which has the property of expanding during fermentation, thus forming a network of cellular air spaces throughout the dough. During the baking process the gluten is so altered, or set, that the cellular structure is retained, as a result of Which there comes from the oven' a light, porous loaf, unlike that produced from any other cereal flour. 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 Arthur Le Clerc
Publisher:
ISBN:
Category : Bread
Languages : en
Pages : 1102
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Pp. 9.
Author: United States. Department of Agriculture
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author: Joseph Arthur Le Clerc
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author: William Jago
Publisher: Forgotten Books
ISBN: 9780282850791
Category : Science
Languages : en
Pages : 534
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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: William Jago
Publisher:
ISBN: 9781330597552
Category : History
Languages : en
Pages : 642
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Excerpt from The Technology of Bread-Making, Including the Chemistry and Analytical and Practical Testing of Wheat Flour, and Other Materials Employed in Bread-Making and Confectionery The Intervention of war conditions has sadly interfered with the developments of this book, which the Authors had hoped to incorporate in a new edition. In order to meet the insistent demands on the part of both bakers and millers for its reappearance it has been decided to issue a slightly abridged reprint of the previous edition, with certain corrections and additions rendered necessary by advances in knowledge during the past few years. This has been rendered possible by the action of The Bakers Helper Company, which has thrown itself into the breach at a time when the publication of a technical work is fraught with great difficulties and considerable risk. To that company in America, and The Northern Publishing Company, Limited, of Liverpool, well known as the proprietors of "Milling," the Authors are indebted for the promise of every effort as publishers to bring the book to the notice of the milling and baking trades. The Authors wish to make every acknowledgment, with their most sincere thanks, of the valuable help they have received from Miss Morris, of the staff of The Bakers' Helper Company, who has read the proofs and checked the passage of the book through the press in a most efficient manner. The volume now offered to the reader must be regarded as a development of the writers' former works on the same subject, which appeared in 1886 and 1895. The general mode of treatment is, therefore, to some extent governed by that of its predecessors. It should be remembered that the requirements of the student of the technology of bread-making, whether miller or baker, have been the first consideration; and accordingly the arrangement is that which seems most likely to be of service and assistance to him. 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: Charles Dayton Woods
Publisher: Forgotten Books
ISBN: 9780331360356
Category : Business & Economics
Languages : en
Pages : 30
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Excerpt from Entire Wheat Flour Chemical analysis shows that the germ is not only rich in oils and mineral constituents, but contains also a'large proportion of nitrogenous matter. Since we have no reason for supposing that these nutrients are any less digestible than those furnished by the endosperm, it may be asked why the germshould not be included in the flour. To this it may be replied that the germ is dark in color and the flour containing it would not make an at tractive loaf. Perhaps a better reason for the exclusion of the germ lies in the readiness with which the oils absorb oxygen from the air, thus becoming rancid and imparting a disagreeable flavor to the flour. Since this change comes about slowly, this objection would not extend to flours which are used within a few months after milling. 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: Harry Snyder
Publisher: Forgotten Books
ISBN: 9780656254699
Category : Business & Economics
Languages : en
Pages : 24
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Book Description
Excerpt from Wheat Flour and Bread By harry snyder, Professor of Chemistry, College of Agriculture, University of Minnesota, and charles D. Woods, Director Maine Agricultural Experiment Station. 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: John C. Summers
Publisher:
ISBN:
Category : Bread
Languages : en
Pages : 19
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