Author: William Jago Publisher: Forgotten Books ISBN: 9780265609224 Category : Science Languages : en Pages : 920
Book Description
Excerpt from The Technology of Bread-Making, Including the Chemistry and Analytical and Practical Testing of Wheat Flour, and Other Materials Employed in Bread-Making and Confectionery The volume now offered to the reader must be regarded as a development of the writer's former works on the same subject, which appeared in 1886 and 1895. The general mode of treatment is, therefore, to some extent governed by that of its predecessors. It should be remembered that the requirements of the student of the technology of bread-making, whether miller or baker, have been the first consideration and accordingly the arrangement is that which seems most likely to be of service and assistance to him. In addition the authors have endeavoured to make the book as complete a work of general reference as possible. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: William C Jago Publisher: Legare Street Press ISBN: 9781015854352 Category : Languages : en Pages : 0
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: William Jago Publisher: Hardpress Publishing ISBN: 9781290324731 Category : Languages : en Pages : 654
Book Description
Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
Author: William Jago Publisher: Forgotten Books ISBN: 9780282850791 Category : Science Languages : en Pages : 534
Book Description
Excerpt from The Chemistry of Wheat, Flour, and Bread My first idea was to reprint the articles almost exactly as they originally appeared; but having commenced the task of remodelling them I found the work growing on my hands until something like three quarters of the matter of the book was entirely re-written. Hence a task which at its commencement I had hoped to have completed In a month has extended over a year. An inspection of the book will sufficiently Show the nature of its contents. Some few words of explanation of its objects are due to the reader. One of my aims has been to provide a text-book for such students as are anxious to make themselves acquainted with those departments of Chemistry and other allied sciences which have a more or less direct bearing on Milling and Baking. The earlier part of the work is devoted to an exposition of general principles, after which their application to practical work is described. I hope that in this capacity the book may be found of service by those who are preparing for the Technological Examinations Of the City and Guilds of London Institute in Milling and Breadmaking. It has for some time formed the basis of the course of study through which my own milling and baking students have worked. Breadmaking is essentially a chemical opera tion; but in order to make my treatment of its Technology fairly complete I have introduced a chapter descriptive of modern Baking Machinery and Appliances. I have not attempted the same for Milling, because Machinery there plays so much more important a part that to have done so would altogether have altered the character of the presentbook: further, the subject has been already dealt with in previou'sly written works. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: William P Edwards Publisher: Royal Society of Chemistry ISBN: 1782626301 Category : Technology & Engineering Languages : en Pages : 274
Book Description
Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.
Author: Publisher: ISBN: Category : Languages : en Pages : 694
Book Description
... lists publications cataloged by Teachers College, Columbia University, supplemented by ... The Research Libraries of The New York Publica Library.
Author: Y. H. Hui Publisher: John Wiley & Sons ISBN: 0470276320 Category : Technology & Engineering Languages : en Pages : 589
Book Description
While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage is extensive and includes: raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives; the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation; manufacturing considerations for bread and other bakery products, including quality control and enzymes; special bakery products, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products; and specialty bakery items from around the world, including Italian bakery foods. Blending the technical aspects of baking with the freshest scientific research, Bakery Products: Science and Technology has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.
Author: William Jago
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Author: William Jago
Author: William P Edwards
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Author: Y. H. Hui