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Read Ebook: 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 dif by Accum Friedrich Christian
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Ebook has 437 lines and 42206 words, and 9 pages
PAGE
PREFACE i
PRELIMINARY OBSERVATIONS, CHIEFLY WITH REGARD TO 7 THE CHEMICAL CONSTITUTION AND NUTRITIVE QUALITY OF THE SUBSTANCES OF FOOD DERIVED FROM THE VEGETABLE KINGDOM
HISTORICAL SKETCH OF THE ART OF MAKING BREAD 25
BREAD CORN 30
THE BREAD-FRUIT 39
SAGO BREAD, and SAGO 41
CASAVA BREAD, and TAPIOCA 43
PLANTAIN BREAD 45
BANANA BREAD 46
BREAD OF DRIED FISH 47
BREAD MADE OF MOSS 49
BREAD MADE OF EARTH 50
ANALYSIS OF BREAD FLOUR 52
QUANTITY OF FLOUR OBTAINABLE FROM VARIOUS KINDS OF 55 CEREAL AND LEGUMINOUS SEEDS EMPLOYED IN THE FABRICATION OF BREAD, AND DIFFERENT KINDS OF FLOUR MANUFACTURED FROM WHEAT
REASON WHY OATS, PEASE, BEANS, RICE, MAIZE, 58 MILLET, BUCKWHEAT, AND OTHER NUTRITIVE GRAINS CANNOT BE MADE INTO LIGHT AND POROUS BREAD
THEORY OF THE PANIFICATION OF BREAD FLOUR 61
UNLEAVENED BREAD 66
OATMEAL CAKES 68
UNLEAVENED MAIZE BREAD 70
UNLEAVENED BEAN-FLOUR BREAD 71
UNLEAVENED BUCKWHEAT BREAD 71
UNLEAVENED ACORN BREAD 72
SEA BISCUIT 73
LEAVENED BREAD 79
LEAVENED RYE BREAD 83
HUNGARIAN RYE BREAD 85
BREAD MADE WITH YEAST 88
METHOD OF MAKING WHEATEN BREAD, AS PRACTISED BY 93 THE LONDON BAKERS
QUANTITY OF BREAD OBTAINABLE FROM A GIVEN QUANTITY 97 OF WHEATEN FLOUR
HOME-MADE WHEATEN BREAD 100
TO MAKE PAN-BREAD 102
BROWN WHEATEN BREAD 103
ROLLS 105
FRENCH BREAD 105
MUFFINS AND CRUMPETS 105
BARLEY BREAD 109
RYE BREAD 112
TURNIP BREAD 114
RICE BREAD 116
POTATOE BREAD 121
POTATOE ROLLS 124
APPLE BREAD 125
DOMESTIC OVEN FOR BAKING BREAD 126
POPULAR ERRORS CONCERNING THE QUALITY OF BREAD 133
LAWS PROHIBITING THE ADULTERATION OF BREAD AND 149 BREAD FLOUR
ECONOMICAL APPLICATION OF YEAST 162
ECONOMICAL PREPARATION OF YEAST 165
ECONOMICAL METHOD OF MAKING YEAST, RECOMMENDED BY 165 DR. LETTSOM
POTATOE YEAST 166
METHOD OF PRESERVING YEAST 167
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