The practice and science of bread-making


Hard cover, very good condition, 278pp.,  with b/w photographs, diagrams and fold out charts.

The first edition was published in 1934 and since then there have been many advancements in both the practice and science of bread-making.  British bakers established their own Baking Research Association. Similarly the bakers in New South Wales, Australia formed a Bread Research Institute.

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 confectionery; XI – The nutritive value of bread; XII – Bakery machinery and ovens; XIII – Bakehouse management and laws relating to the baking industry.

3 in stock

  • Author(s): Kent-Jones, D W; Price, John
  • Publisher: The Northern Publishing
  • Publication year: 1951
SKU: Kent-Jones Categories: ,