Studies on Bread and Bread Making (Classic Reprint)

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Excerpt from Studies on Bread and Bread MakingThe investigations which are reported in this bulletin have extended over two years, 1897 and 1898. The general purpose has been to study (1) the effect on the ¿our of the processes employed in bread making, that is, the action of ferments and heat, and the importance of these changes in household economy and in the manufacture Of bread on a large scale, (2) the digestibility of bread from different sorts of ¿our, and (3) in connection with this work to study the chemical composition as related to the cost of bread and ¿our for sale in Minneapolis.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis 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.