Technology of Breadmaking

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Bread spoilage and staling. Principles of dough formation. Flour milling.

  • Science of bread making.
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Other cereals in breadmaking. Back Matter Pages About this book Introduction Not another book on breadmaking! A forgiveable reaction given the length of time over which bread has been made and the number of texts which have been written about the subject.

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This contrast of ancient and modern embodied in a single processed foodstuff is part of what makes bread such a unique subject for study. We cannot, for example, say the same for a can of baked beans! THIS, the second, edition of a well-known work has been increased greatly, both in bulk and price, over its predecessors.

Jago has had the cooperation of his son in its preparation. By Wm.

Technology of Breadmaking

Jago Wm. London: Simpkin, Marshall and Co.

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Click to view More Bread. Bread industry. Cauvain and Linda S. New York : Springer, Notes Previous ed. Includes bibliographical references and index.

Contents Machine generated contents note: 1.