The Art of Making Good Wholesome Bread of Wheat, Oats, Rye, Barley and Other Farinaceous Grains

Download or Read eBook The Art of Making Good Wholesome Bread of Wheat, Oats, Rye, Barley and Other Farinaceous Grains PDF written by Friedrich Christian Accum and published by DigiCat. This book was released on 2022-06-13 with total page 101 pages. Available in PDF, EPUB and Kindle.
The Art of Making Good Wholesome Bread of Wheat, Oats, Rye, Barley and Other Farinaceous Grains
Author :
Publisher : DigiCat
Total Pages : 101
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ISBN-10 : EAN:8596547067795
ISBN-13 :
Rating : 4/5 (95 Downloads)

Book Synopsis The Art of Making Good Wholesome Bread of Wheat, Oats, Rye, Barley and Other Farinaceous Grains by : Friedrich Christian Accum

Book excerpt: The object of this book is to exhibit the chemical principles of the art of making good and wholesome wheat, oats, rye, barley, rice, potato bread, or other bread that uses farinaceous substances in different parts of the world. The writer, who has a chemistry background, uses his knowledge to provide the information needed to make bread through various carbohydrates. One of the chapters in this book focuses on the chemical analysis of bread flour, its immediate constituent parts, their proportions in different kinds of grain, and the method of separating them.


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