The technology of bread-making: including the chemistry and analytical and practical testing of wheat flour, and other materials employed in bread-making and confectionery. American ed.

The technology of bread-making
including the chemistry and analytical and practical testing of wheat flour, and other materials employed in bread-making and confectionery.
American ed.

PREFACE.

THE intervention of war conditions has sadly interfered with the
developments of this book, which the Authors had hoped to in-
corporate in a new edition.

In order to meet the insistent demands on the part of both
bakers and millers for its reappearance it has been decided to issue
a slightly abridged reprint of the previous edition, with certain cor-
rections and additions rendered necessary by advances in knowledge
during the past few years.

This has been rendered possible by the action of The Bakers'
Helper Company, which has thrown itself into the breach at a time
when the publication of a technical work is fraught with great diffi-
culties and considerable risk. To that company in America, and
The Northern Publishing Company, Limited, of Liverpool, well
known as the proprietors of "MILLING," the Authors are indebted
for the promise of every effort as publishers to bring the book to
the notice of the milling and baking trades.

The Authors wish to make every acknowledgment, with their
most sincere thanks, of the valuable help they have received from
Miss Morris, of the staff of The Bakers' Helper Company, who has
read the proofs and checked the passage of the book through the
press in a most efficient manner.

CONTENTS.



CHAPTER PAGE

I INTRODUCTORY I

II DESCRIPTION OF THE PRINCIPAL CHEMICAL ELEMENTS, AND THEIR INOR-

GANIC COMPOUNDS 28

III DESCRIPTION OF ORGANIC COMPOUNDS 41

IV THE MICROSCOPE AND POLARISATION OF LIGHT .57

V CONSTITUENTS OF WHEAT AND FLOUR MINERAL AND FATTY MATTERS . 68

VI THE CARBOHYDRATES 74

VII THE PROTEINS 92

VIII ENZYMES AND DIASTATIC ACTION 121

IX FERMENTATION 144

X BACTERIAL AND PUTREFACTIVE FERMENTATIONS 181

XI TECHNICAL RESEARCHES ON FERMENTATION 197

XII MANUFACTURE OF YEASTS 223

XIII PHYSICAL STRUCTURE AND PHYSIOLOGY OF THE WHEAT GRAIN . . .240

XIV CHEMICAL COMPOSITION OF WHEAT 254

XV THE STRENGTH OF FLOUR 267

XVI COMPOSITION AND PROPERTIES OF FLOUR AND OTHER MILLING PRODUCTS . 291

XVII BREAD-MAKING 308

XVIII BAKEHOUSE DESIGN 396

XIX THE MACHINE BAKERY AND ITS MANAGEMENT 412

XX ANALYTIC APPARATUS 463

XXI COMMERCIAL TESTING OF WHEATS AND FLOURS . . . . .472

XXII DETERMINATION OF MINERAL AND FATTY MATTERS 503

vii



viii CONTENTS

CHAPTER PAGE

XXIII SOLUBLE EXTRACT, ACIDITY AND PROTEINS 512

XXIV ESTIMATION OF CARBOHYDRATES . 531

XXV BREAD ANALYSIS 558

XXVI ADULTERATION AND ADDITIONS 564

XXVII ROUTINE MILL TESTS 571

XXVIII CONFECTIONERS' RAW MATERIALS 579

INDEX . .617

CHAPTER I.

INTRODUCTORY.

1. General Scope of Work. The object of the present Work is to
deal, in the first place, with those branches of knowledge which together
constitute the scientific foundations of Bread-making as a science in
itself. Paramount among these is

Chemistry.

With which is closely associated-
Heat and its properties.

Fermentation and the Biology of Micro-organisms.
Vegetable Physiology in its relation to the Wheat Plant.
Microscopy.

Next, viewing Bread-making as an Art or Industry, the design of
Bakeries and adaptation of Machinery for various purposes is discussed.
Following on this is a description of the various processes and operations
involved in the Commercial Manufacture of Bread, together with an
investigation of the many important practical problems connected there-
with.

The more purely analytical section of the work includes detailed
directions for the commercial testing and valuation of flour, yeast, and
other bread-making materials ; in addition to which there are also given
approved methods for the commercial and complete chemical analysis
of such substances. A num