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 Emloyed in BakingSimpkin, Marshall, Hamilton, Kent & Company limited, 1895 - 659 pages |
Contents
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Common terms and phrases
acetic acid action albumin amount analyses atoms bacteria bakers baking barm bodies boiling bran bread bread-making brewers butyric acid carbon dioxide cellulose cent chemical coagulation colour compounds compressed yeast consists constituents containing cubic inches dextrin diastase dilute dissolved distilled dough endosperm experiments Fehling's solution filtered flask flavour flour flour infusion gas evolved gelatinised germ gliadin globulin glucose gluten glutenin grain grams granules heat hydrate hydrochloric acid hydrogen hydrolysis insoluble iodine lactic acid liquid loaf loaves malt extract maltose matter microscope milling mixed moisture molecule nitrogen obtained organisms oven oxygen Patent percentage portion potassium potatoes precipitate present produced proportion salt sample small quantity sodium chloride soluble soluble extract soluble proteids soluble starch solution sour sponge spores starch substance sulphate sulphuric acid temperature tests tion tube washed water-absorbing power weight wheat whole wort yeast cells Yeast mixture yield
Popular passages
Page 17 - Since two volumes of hydrogen unite with one volume of oxygen to form two volumes of water...
Page 148 - The chemical action of fermentation is essentially a correlative phenomenon of a vital act, beginning and ending with it. I think that there is never any alcoholic fermentation without there being at the same time organization, development and multiplication of globules, or the continued consecutive life of globules already formed.
Page 165 - Its fermentative power varies considerably between two limits, fixed by the greatest and least possible access to free oxygen which the plant has in the process of nutrition. If we supply it with a sufficient quantity of free oxygen for the necessities of life, nutrition, and respiratory combustions; in other words, if we cause it to live after the manner of a...
Page 10 - ... driven out of the tube ; the open end is then hermetically sealed by fusing the glass itself.
Page 10 - The volume of any gas is inversely proportional to the pressure to which it is subjected.
Page 318 - ... or patent. This may be due to the greater softness of the wheat, in consequence of which it is less suited to the process, a fact which is confirmed to a certain degree by the specimens of flour from Ohio wheat, among which the low grade, although not exceeding the other brands in the amount of gluten, approaches very nearly to them, and it is therefore only reasonable to conclude that the spring wheats are particularly suited for roller-milling. RELATION OP NITROGEN TO PHOSPHORIC ACID.
Page 425 - Every part of the mill gearing shall either be securely fenced or be in such position or of such construction as to be equally safe to every person employed in the factory as it would be if it were securely fenced...
Page 318 - G it is difficult to discover any large amount of anything but flouring material, and the small percentage of ash shows also that it cannot contain much bran. In a like manner No. 4 tailings from the reductions has 13.34 per cent, of gluten, which is owing to the large proportion of endosperm which it contains, and in this case, too, the fact of the presence of so much of the interior of the berry is presaged by the low percentage of ash. The remaining tailings of this class have little or no gluten,...
Page 116 - Gliadin and starch mixed in the proportion of 1 to 10 form a dough, but yield no gluten, the gliadin being washed away with the starch. The flour freed from gliadin gives no gluten, there being no binding material to hold the particles together, so that they may be brought into a coherent mass. Soluble salts are also necessary in forming gluten, as in distilled water gliadin is readily soluble. In water containing salts it forms a very viscid semi-fluid mass, which has great power to bind together...
Page 425 - ... is effectually separated from the bakehouse by a partition extending from the floor to the ceiling ; and unless there be an external glazed window of at least nine superficial feet in area, of which at the least four and a half superficial feet are made to open for ventilation.