The chemistry of wheat, flour and bread and technology of breadmaking / by William Jago.

  • Jago, William, 1854-1938.
Date:
1886
Catalogue details

Licence: Public Domain Mark

Credit: The chemistry of wheat, flour and bread and technology of breadmaking / by William Jago. Source: Wellcome Collection.

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    PAGE. CHAPTER XV. Chemical Composition of Wheat. 233 Principal Constituents of Cereals—Fat—Starch—Cellulose Dextrin and Sugar —Soluble Albuminoids—Soluble Extract-Insoluble Albuminoids, Gluten— Ash—Water—Analyses of English and Foreign 'Wheats—Average Com- position of American Wheats. CHAPTER XVI. Chemical Composition of Flour and other Milling Products. Colour—Strength—Strength Burette—The Viscometer—Outline of Method em- ployed in Viscometric Determinations—Results of Viscometric Strength Determinations—Composition of Roller Milling Products—Explanation of Diagram—Tailings—Break Flours—Middlings and Semolinas—Flours—Offals —Fine Sharps—Coarse Sharps—Rolled Sharps—Bran—Fluff—The Germ— Richardson’s Analyses of Products of Roller Milling-Interpretation of the Analyses—Further Examination of Flours produced during Gradual Reduction—Damping meats—Artificial Drying of Wheats and Flours— General Relationship existing between Strength, Gluten, Moisture, and Colour of Flours—Effect of the Germ on Flour—Wheat Blending—Distri- bution of Gluten in Wheat—Tabulated Results of Flour Analyses. CHAPTER XVII. Bread Making. 305 Salt—Water—Objects of Breadmaking—Description of various Processes of Breadmaking—The Ferment—The Sponge—The Dough—London Practice— Bennett’s Account — Bischof’s Methods with Compressed Yeast—Method without Ferment—With Ferment—Birmingham Practice—Manchester Prac- tice—Scotch Practice—Half Sponge—Quarter Sponge—Doughing and Baking—Review of Panary Fermentation—The Ferment—Panary Fermenta- tion—Sponging and Doughing—Variety and Quantity of Yeast used— Management of Sponging and Doughing—Use of Salt—Loss during Fer- mentation—Baking—Time necessary for Baking—Glazing—Solid and Flash Heats—Cooling of Bread—Souring of Bread—Sanitary Aspects of Bakehouses —Remedies for Sour Bread—Working with Unsound or very Low Grade Flours—Use of Alum, Copper Sulphate, and Lime—Special Methods of Breadmaking—Vienna Bread—Leavened Bread—Other Theories of Panary Fermentation—Mfege Mouries—Recent Researches by Chicandai’d—Methods of Aerating Bread other than by Yeast—Baking Powders—Self-Raising Flour —Use of Hydrochloric Acid—Whole Meal Bread—The Aeration Process— Gluten Bread—Relative Nutritive Values of different varieties of Bread— Unsuitability of Barley Meal, &c., for Breadmakiug—Wheat and Flour Blending.