Author: Friedrich Christian AccumPublisher:
ISBN:
Category : Bread
Languages : en
Pages : 200
Book Description
A Treatise on the Art of Making Good and Wholesome Bread of Wheat, Oats, Rye, Barley, and Other Farinaceous Grain
Author: Friedrich Christian AccumPublisher:
ISBN:
Category : Bread
Languages : en
Pages : 200
Book Description
A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains
Author: Friedrich Christian AccumPublisher: BoD – Books on Demand
ISBN: 3368371517
Category : Fiction
Languages : en
Pages : 158
Book Description
Reproduction of the original.
A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains
Author: Friedrich Christian AccumPublisher: BoD – Books on Demand
ISBN: 3368904140
Category : Fiction
Languages : en
Pages : 78
Book Description
Reproduction of the original.
A Treatise on the Art of Making Good Wholesome Bread of Wheat, Oats, Rye, Barley and Other Farinaceous Grains Exhibiting the Alimentary Properties and Chemical Constitution of Different Kinds of Bread Corn, and of the Various Substitutes Used for Bread, in
Author: Friedrich Christian AccumPublisher:
ISBN: 9789361473487
Category : Technology & Engineering
Languages : en
Pages : 0
Book Description
A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world, a classical book, has been considered important throughout the human history, and so that this work is never forgotten we at Alpha Editions have made efforts in its preservation by republishing this book in a modern format for present and future generations. This whole book has been reformatted, retyped and designed. These books are not made of scanned copies of their original work and hence the text is clear and readable.
A Treatise on the Art of Making Good Wholesome Bread of Wheat, Oats, Rye, Barley and Other Farinaceous Grains Exhibiting the Alimentary Properties and Chemical Constitution of Different Kinds of Bread Corn, and of the Various Substitutes Used for Bread, in Different Parts of the World
Author: Friedrich Christian AccumPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
The Art of Making Good Wholesome Bread of Wheat, Oats, Rye, Barley and Other Farinaceous Grains
Author: Friedrich Christian AccumPublisher: DigiCat
ISBN:
Category : Fiction
Languages : en
Pages : 101
Book Description
The object of this book is to exhibit the chemical principles of the art of making good and wholesome wheat, oats, rye, barley, rice, potato bread, or other bread that uses farinaceous substances in different parts of the world. The writer, who has a chemistry background, uses his knowledge to provide the information needed to make bread through various carbohydrates. One of the chapters in this book focuses on the chemical analysis of bread flour, its immediate constituent parts, their proportions in different kinds of grain, and the method of separating them.
A Treatise on the Art of Making Good Wholesome Bread of Wheat, Oats, Rye, Barley and Other Farinaceous Grains
Author: Frederick AccumPublisher:
ISBN: 9781406898651
Category : Cooking
Languages : en
Pages : 84
Book Description
Accum (1769-1838) was a German chemist who lived in London from 1793-1821. His most important achievements included advances in the field of gas lighting, efforts to keep processed foods free from dangerous additives, and the promotion of interest in chemistry to the general public. Following an apprenticeship as an apothecary he opened a commercial laboratory enterprise manufacturing and selling chemicals and laboratory equipment. He also gave fee-based public lectures in practical chemistry and collaborated with research at numerous institutes of science. He carried out experiments on behalf of the Gas Light and Coke Company which founded the first gasworks in London supplying gas lighting to both private and public areas. Most of Accum's publications were written in English, presented in a style that was accessible to the common reader. His groundbreaking Treatise on Adulteration of Food (1820) was the first book to bring the subject to the public's attention and sold 1,000 copies within a month of publication. However, it threatened established practices within the food processing industry and Accum left London after a lawsuit was brought against him. He spent the rest of his life as a teacher at an industrial institution in Berlin. In this work first published in 1821 Accum's aim is to exhibit the the chemical principles of the art of making good and wholesome bread from a wide variety of farinaceous grains.
A Treatise on the Art of Making Good and Wholesome Bread of Wheat, Oats, Rye, Barley, and Other Farinaceous Grain Exhibiting the Alimentary Properties and Chemical Constitution of Different Kinds of Bread Corn, and of the Various Substitutes Used for Bre
Author: A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains
Author: Friedrich Christian AccumPublisher: BoD – Books on Demand
ISBN: 3387071515
Category : Fiction
Languages : en
Pages : 158
Book Description
Reproduction of the original. The publishing house Megali specialises in reproducing historical works in large print to make reading easier for people with impaired vision.
A Treatise on the Art of Making Good and Wholesome Bread of Wheat, Oats, Rye, Barley, and Other Farinaceous Grain
Author: Friedrich Christian AccumPublisher:
ISBN:
Category : Bread
Languages : en
Pages : 220
Book Description