Förlagets beskrivning
General Books publication date: 2009 Original publication date: 1881 Original Publisher: J. Thompson Gill Subjects: Baking Bread Cake Cookery, American Notes: This is a black and white OCR reprint of the original. It has no illustrations and there may be typos or missing text. When you buy the General Books edition of this book you get free trial access to Million-Books.com where you can select from more than a million books for free. Excerpt: CHAPTER II. THE CHEMISTRY OF BREAD MAKING. [From the Lectures of Prof. Graham, D. ScJ The Ferment -- a Sack of Flour the Basis of Operations -- Stirring the Sponge -- How Prepared -- Its Action -- Eroportion of Water Used -- Sponge With and Without Salt -- First and Second Breaks -- Proportion of Salt -- Scaling and Making the Loaves -- Baking Temperature -- Modifications -- Patent Yeast -- Fancy Bread and Rolls -- German Yeast -- How Used -- Scientific Reason s fortheUse of Potatoes -- Degradation of the Soluble Albumiuoids in the Ferment and Sponga -- The Dough, or Inert Stage -- How Bread is Raised -- The Objects of the Baker -- Perfect Aeration -- Absence of Colored Products -- "Nutty" Taste -- The Use of Salt -- Fermentation -- Pasteur's Experiments -- Dust of the Grape -- Spores of Ferments in the Air -- Spontaneous Fermentation -- Leavened Bread -- Saccharomyces Minor -- ; Saccharomyces Cere- visice -- Defects of the Leavening Process -- Mould -- Action Similar to Yeast -- Mother of Beer -- Yeast Cells -- Spronted Barley -- Alcohol -- Conditions Requisite for the Growth of Yeast -- Soluble Albuminoids -- Sugars -- Proper Kinds of Yeast for the Baker -- Hops and Their Uses -- Gi-rman Yeast -- Top and Bottom Fermentations -- Bad Harvests -- Inferior Flours -- The Dauglish Method of Aerating Bread -- How to Use Interior Flours Without Subjecting them to the Degrading Action of the Yeast, and . Without Di-veloping Hit(h Colored Products -- Chemistry of Baking -- Action of the Heat -- Expansion of the Loaf -- Gla
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The Complete Bread, Cake and Cracker Baker
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