A text-book of the science and art of bread-making : including the chemistry and analytic and practical testing of wheat, flour, and other materials employed in baking / by William Jago.
- William Jago
- Date:
- 1895
Licence: Public Domain Mark
Credit: A text-book of the science and art of bread-making : including the chemistry and analytic and practical testing of wheat, flour, and other materials employed in baking / by William Jago. Source: Wellcome Collection.
26/740 page 6
![111 the iinietieal section of tlie work, tlie priiici]il(*s of iiiodern Ijreiicl- iiiiikiiig, togetlier witli tlu'ir iipiilicatioii to the niauufiicture fif ditrereait \ ari('ties of Ijread, are extensively descrilied. A very complete sunnnary of various contributions to tlie literature of Sour Bread is given, conclud¬ ing with a description of recent investigations by the author. Tlie suliject of Bakehouse l>esign is treated systematically, lieing illustrated by a number of typical plans prepared liy the author, and reproduced as plates. (The descriptive matter of these is jiartly derived from a lecture by the writer on Bakehouse 1 )esign, delivered .some years ago at the 1 leriot-\Vatt College, Edinljurgh, and partly from some original artieles contributed by him to the British Baker and Confectioner, the well-known standard monthly trade journal.) There follows a detailed account of the nature and method of management of the motive power, and various machines employed in a bakery. It is hoped that these chapters may be of special service to master-bakers, foremen, and others having chai'ge of bakeries, and particularly modern machine plants and ovens. The work also comprises a de.scription of the methods of analytic, baking and other tests on wheat. Hour, yeast, and other materials em}iloyed by the baker. The examination of Hour is in particular treated veiy fully ; included in this section are tabulat(“(l n-sults of the examination of large numbers of Hours specially obtained for the pur- po.se of this work. It is hoped that these will l>e of value not only to bakers as buyers of Hour, but also to all millers and Hour merchants, who are interested in a lecord of the quality and character of typical and standard Hours. In th(> j)reparation of the present book, the author has betm primarily guiiled by the object of i)roviding a work of .servits* to every Baker and .Miller who wishes to know as much as pos.sil)h‘ about wheat. Hour, and bread-making. But he also hopes tt) hav(; furnished information that will b(‘ of valuta to Yeast Brewers and .Manufactuivrs, Engineers, Farmers, and othei's who are more' or h'ss directly connected with milling ami Itaking industries. Tin? writer also feels that his sulject appeals strongly to members of his own profession, and trusts that as a specialised woi-k of r(‘ferenee on the Clumiisti'y and Analysis (commercial and t)therw'i.st*) of Hour, brt'ad, and yeast, the book will pro\ (‘ of service to Clumiists. lie fui'llau' ventuiH's to I’Xpress the. opinion that to mmnbers of the .Medical Brofession genei-ally, all of whom are intert!.sted in food and dietetics, and particularly to .Medical UHlcers t)f Health, the work should prove of value. To those who, as medical smierinteiulents iind](https://iiif.wellcomecollection.org/image/b29315104_0026.jp2/full/800%2C/0/default.jpg)
