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

Idioma: inglés

Editorial: Bakers' Helper Company, Chicago, IL, 1921

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Librería: Books by White/Walnut Valley Books, Winfield, KS, Estados Unidos de AmericaBooks by White/Walnut Valley Books

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Bakers' Helper Company, Chicago, IL. 1921. Hardcover. 2nd Edition. Retired college library copy. Book is tight, square, and unmarked but for F/O name on the FFFP, a library blind stamp on the title page; and scattered marginal notes. Book Condition: Good +; index label on the spine; shelfwear and fabric wear at head, tail, and tips; library bookplate on front pastedown; pocket on rear pastedown. No DJ. Green cloth boards and spine with bright gilt lettering on the spine; embossed borders on boards. Interior hinges are sound and not split. 630 pp 8vo. This book was the textbook and the bible of its day in the bread-making world of the UK, the USA, and elsewhere. The object of the present work is to deal with those branches of knowledge which torether constitute the scientific foundations of bread-making as a science in itself. Paramount among these is Chemistry, which is closely associate with Heat and its properties, Fermentation and the Biology of Micro-organisms, Vegetative Physiology in its relation to the Wheat Plant, and Microscopy. Bread-making is viewed as Art or Industry and the design of bakeries and the adaptation of Machinery for various purposes is discussed. Following is a description of the various processes and operations in the Commercial Manufacture of Bread, together with an investigation of the many important practical problems connected therewith. The work concludes with a description of the chemistry of confectioners' raw materials. A clean very presentable copy.

N° de ref. del artículo 014670

Detalles bibliográficos

Título
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
Autor
William Jago, William C. Jago
Editorial
Bakers' Helper Company, Chicago, IL
Año de publicación
1921
Estado
Good
Sobrecubierta
No Jacket
Encuadernación
Hardcover
Idioma
inglés
Edición
2nd Edition
Dimensiones
8vo - over 7¾ - 9¾" tall
Catálogos de vendedores
Business/Trade/Industry, Science, Technology

Books by White/Walnut Valley Books

Winfield, KS, Estados Unidos de America

Vendedor de 5 estrellas

Vendedor de AbeBooks desde 1 de febrero de 2011

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Books by White/Walnut Valley Books

KS, Estados Unidos de America