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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?