Practice and science of bread-making
Full details
| Authors & editors | |
| Publisher | Northern Publishing Co |
| Year of publication | 1962 |
| Languages | English (main text) |
| Medium | Book |
| Edition | 3 |
| Topics | |
| Tags | |
| Scope & content | Chapter 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
