Download or read book Bread and the Principles of Bread Making Classic Reprint written by Helen Woodard Atwater and published by Forgotten Books. This book was released on 2018-04-23 with total page 42 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Bread and the Principles of Bread Making Beginning back in the flour mill, the grain is ground into powder, the coarser parts of which are sifted out as bran, while the finer constitute our flour. Once in the baker's hands, the flour is mixed with water and yeast, or something which will produce the same effect. When this paste or dough, containing yeast, is set in a warm place the yeast begins' to work, as we say, and the dough to in other words, the yeast causes a change known as alcoholic fermentation to set in, one of the principal results of which is the production of carbon dioxid gas. If the dough was well mixed, this gas appears all through it, and, expanding, leavens or raises it. After the yeast has worked sufficiently the dough is shut up in a hot oven. Here the heat kills the yeast and prevents further alcoholic fermentation, causes the gas to expand and stretch open the little pockets which it forms between the particles of dough, and changes some of the water present into steam, thus raising the loaf still more. Further, the heat 'hardens and darkens the outer layers into what we call the crust. The sum of these changes in the oven we call baking. When they have been continued long enough our bread is done, ready to cool and eat. 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.
Download or read book Bread and the Principles of Bread Making written by Helen W. Atwater and published by . This book was released on 1900 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bread and the Principles of Bread Making written by Helen W. Atwater and published by . This book was released on 1900 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bread and the Principles of Bread Making written by Helen Woodard Atwater and published by Legare Street Press. This book was released on 2022-10-27 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Download or read book Bread and the Principles of Bread Making written by Atwater Woodard and published by Hardpress Publishing. This book was released on 2013-01 with total page 54 pages. Available in PDF, EPUB and Kindle. Book excerpt: Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
Download or read book Studies on Bread and Bread Making Classic Reprint written by Harry Snyder and published by Forgotten Books. This book was released on 2017-11-19 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Studies on Bread and Bread Making The investigations which are reported in this bulletin have extended over two years, 1897 and 1898. The general purpose has been to study (1) the effect on the flour of the processes employed in bread making, that is, the action of ferments and heat, and the importance of these changes in household economy and in the manufacture Of bread on a large scale; (2) the digestibility of bread from different sorts of flour, and (3) in connection with this work to study the chemical composition as related to the cost of bread and flour for sale in Minneapolis. 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.
Download or read book Bread and Bread Making written by Mrs. S. T. Rorer and published by Forgotten Books. This book was released on 2017-11-21 with total page 92 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Bread and Bread-Making: How to Make Many Varieties Easily and With the Best Results Examine the structure of the wheat grain, which is the fruit of the Wheat plant. It con sists first of an outside layer of bran the epidermis or cuti cle; then ah inner layer of bran, which differs from the cuti cle in containing assimilable min eral matter and is called the epicarp. Next comes the last. 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.
Download or read book Bread Making and Bread Baking written by Minnie E. Brothers and published by Legare Street Press. This book was released on 2022-10-27 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Download or read book Bread and the Principles of Bread Making Primary Source Edition written by Helen Woodard Atwater and published by Nabu Press. This book was released on 2014-02-20 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
Download or read book A Treatise on Bread and Bread making written by Sylvester Graham and published by DigiCat. This book was released on 2023-11-21 with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt: In his preface, the author laments the lack of care and attention that people give to one of the most important foodstuffs that exists. For this reason, he says he has decided to describe bread, its properties, value and making in great detail.
Download or read book An Introduction to the Study of the Principles of Bread making written by William Jago and published by . This book was released on 1946 with total page 145 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book 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 Classic Reprint written by William Jago and published by . This book was released on 2015-06-30 with total page 642 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Bread and the Principles of Bread Making by Helen W Atwater Revised written by Helen W. Atwater and published by . This book was released on 1906 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Principles of Bread making written by Nellie Esther Goldthwaite and published by . This book was released on 1929 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book An Introduction of the Study of the Principles of Bread Making written by William Jago and published by . This book was released on 2018-11-25 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt: An Introduction of the Study of the Principles of Bread Making
Download or read book The Theory and Art of Bread Making written by Eben Norton Horsford and published by . This book was released on 2015-08-05 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Theory and Art of Bread-Making: A New Process Without the Use of Ferment Bread-making, in its widest sense, consists in giving to the flour of certain grains convenient form for the purposes of food. What the form shall be is determined by several considerations, the most important of which is the adaptation of the food to the requirements of digestion. In order to this adaptation, the most essential quality of the bread is surface for the action of the digesting fluids. Bread presenting great surface, so as to yield promptly to the agents of digestion, is healthy, while that which presents little surface, so as to overtask the powers of digestion, as in the case of heavy bread, is not healthy. Surface is gained most conveniently by giving to the mass of flour the cellular structure of raised or light bread. This cellular structure permits the fluids of the mouth and stomach to pass in by capillary action, and by endosmosis and exosmosis to penetrate every part of the mass and accomplish the office of digestion. As experience has shown wheat to contain the elements of nutritious food in the best proportions for the wants of the human organism, the discussion which follows will be devoted to the art of making bread from wheaten flour. In the broadest acceptation, bread-making might include the preparation of crackers, cake, and all the forms of light and heavy pastry in use; but it is proposed to omit all these, and limit the application of the word bread to the plain, light, or raised wheaten flour loaf, into which, beside the principle of leaven, only salt and water enter as component parts. 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.
Download or read book An Introduction to the Study of the Principles of Bread making written by William Jago and published by . This book was released on 1889 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt:
