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The Pamphlet Collection of Sir Robert Stout: Volume 83
Baking and Bread-Making
Baking and Bread-Making.
The subjects for examination in Baking or Bread making are:
| 1. | The chemical composition of the chief bread stuffs. Microscopic examination of flour, its use in detecting adulteration. |
| 2. | The albuminous matters of flour, soluble and insoluble. |
| 3. | Kiln drying. Flour making. Strong and weak flours. |
| 4. | Fermentation. The yeast organism, ferments of disease. The microscopic examination of yeast. Preparation of patent yeast. Conditions requisito for healthy fermentation. |
| 5. | The preparation of the ferment, sponge, and dough. The action of common salt, carbonate of lime, alum. Detection of the latter in bread. |
| 6. | Baking; the changes produced by heat. The steam jet and its use in glazing. Biscuit making. |
The following are some of the questions submitted by the examiners on this subject:
- How is starch prepared from wheat?
- How would you distinguish between wheaten flour and rice flour?
- What are the chief mineral constituents of wheat?
- How would you detect alum in a mixture of alum and salt?