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
Catalogue details

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.

    29/740 page 9
    CONTENTS. I'HAl'TKK. T. In'troductokv, Elements of Heat, ... Introductory Chemical Principles, II. Desckiptiox of the PHi.NtTP.AE Chemic.al Ei.emknts .\NI) their IKORG.VXIC COMPOINDS, . III. Description of Org.vnic Compounds, . IV. The Microscope .\ni) Pol.vris.vtion of Light, . V. Constituents of Vhe.vt .\nd Flour : IMiner.ul and Fatty Matters, VI. The Carbohydrates, . . Cellulo.se, Starch, Dextrin, The Sug.ars, ... VII. 'I'he 1’roteids, .. ... .. ... . Animal Proteids, Vef^et.able Proteids, Proteids (jf Wheat, ... VIII. Enzymes and Diastasis, Diastase, Invertase, Details of Applied Hydrolysis, IX. Eermentaiton, . Alcoliolic Fermentation and Yeast, Classification of the Genus Saccharomyces, X. Pacteriai. and 1’utrefactivk Eer.mentation. ... . Organisms of Putrefaction, Moulds and Fungoid Growths, XI. 'I'echnical Uese.vrchks on Fer.mentation, ... XII. Manufac’iURE AM) Strength of A'e.ists, ... . I'rewers' Yeast, Manufacture of (.Viinpressed Yeasts, “ I’atent,’or Bakers' I lome-Made Yeasts, Scotch i'’lour Barms, PAGE. 1 2 11 29 42 67 72 74 75 81 82 90 93 94 9f. 120 123 138 140 147 152 174 185 186 195 202 237 237 241 251 260
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