Food Industries; An Elementary Text-Book On the Production And Manufacture of Staple Foods, Designed for Use in High Schools And Colleges
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In our eReader you can find the full English version of the book. Read Food Industries; An Elementary Text-Book On the Production And Manufacture of Staple Foods, Designed for Use in High Schools And Colleges Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Food Industries; An Elementary Text-Book On the Production And Manufacture of Staple Foods, Designed for Use in High Schools And Colleges
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To quickly assess the difficulty of the text, read a short excerpt:
See Chapter II, Water. Until recently it was supposed that hardness or softness did not materially aflfect water to be used for breadmaking. According to the research work of Dr.
Kohman (see page 92) it is now believed that salts of lime stimu- late the growth of yeast. In the household many prefer to use milk in part or altogether as the liquid. It makes an equally light loaf, contains a larger amount of protein and fat, is equally digestible, but the dough is slightly longer in rising.
Salt, ...— Salt is used in breadmaking for the flavor it imparts, tor without it the dough would be insipid and as a soluble mineral food for the yeast. The amount varies according to the type bread and in different localities even with the same variety. It should Digitized by Google FOOD INDUSTRIES 89 never be used, however, in such quantities as to be readily tasted or the delicate aroma and flavor of the bread will be destroyed.
It is believed that salt added in small quantity stimulates the capacity of the palate for recognizing flavors of other substances.
What to read after Food Industries; An Elementary Text-Book On the Production And Manufacture of Staple Foods, Designed for Use in High Schools And Colleges?
You can find similar books in the "Read Also" column, or choose other free books by Vulté, Hermann T. (Hermann Theodore) to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
See Chapter II, Water. Until recently it was supposed that hardness or softness did not materially aflfect water to be used for breadmaking. According to the research work of Dr.
Kohman (see page 92) it is now believed that salts of lime stimu- late the growth of yeast. In the household many prefer to use milk in part or altogether as the liquid. It makes an equally light loaf, contains a larger amount of protein and fat, is equally digestible, but the dough is slightly longer in rising.
Salt, ...— Salt is used in breadmaking for the flavor it imparts, tor without it the dough would be insipid and as a soluble mineral food for the yeast. The amount varies according to the type bread and in different localities even with the same variety. It should Digitized by Google FOOD INDUSTRIES 89 never be used, however, in such quantities as to be readily tasted or the delicate aroma and flavor of the bread will be destroyed.
It is believed that salt added in small quantity stimulates the capacity of the palate for recognizing flavors of other substances.
What to read after Food Industries; An Elementary Text-Book On the Production And Manufacture of Staple Foods, Designed for Use in High Schools And Colleges?
You can find similar books in the "Read Also" column, or choose other free books by Vulté, Hermann T. (Hermann Theodore) to read onlineMoreLess
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