Practice and science of bread-making

    Full details

    Authors & editors

    Mitchell, E F [Author]
    Kent-Jones, D W [Author]

    Publisher Northern Publishing Co
    Year of publication 1962

    English (main text)

    Medium Book

    Cereal processes > Baking & bread


    Scope & contentChapter headings: 1 - History and general considerations of breadmaking; II - Nature and types of wheat and the milling process; III - Constituents of flour; IV - Dough ingredients other than flour; V - Dough testing apparatus; VI - The principles of panary fermentation; VII - Breadmaking processes; VIII - Bread faults and other bakers' problems; IX - Brown and fancy bread; X - Fermented confectionary; XI - The nutritive value of bread; XII - Bakery machines and ovens; XIII - Bakehouse management and laws relating to the baking industry; XIV - Analytical work; Appendices: Appendix I - Details of Kjeldahl Test; Appendix II - Blish and Sandstedt Method; Appendix III - Detail of making Kent-Jones and Martin Grade Figure Tests;

    Copies held

    Accession no. 230128

    • Shelf location: K 500-KEN
    • Donor: Glyn Jones Collection