Lectures Delivered to the Employees
Lectures Delivered to the Employees
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In our eReader you can find the full English version of the book. Read Lectures Delivered to the Employees 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 Lectures Delivered to the Employees
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The alcohol is evaporated into the air of the oven and lost. In bread-making, then, the carbonic acid gas is wanted, and yeast is used to furnish it ; but that yeast is speedily baked with the bread and can never be used again. Unleavened bread is dough baked without yeast or powders, and is never "light. " Beer-making. In making beer and bread the sugar present in ripe grains is used, while in cider-making and wine-making the sugar of ripe fruits is employed. In bread-making we use rye, wheat,... etc. , and in beer-making the brewer uses barley. He first lets it sprout a little, because the growing grain has more sugar in it than the merely ripe grain. But when it has gotten very sugary he roasts it and stops the growing ; the grain is now called malt. This sprouted sugary grain having been ground up and mixed with water, hops, etc. , is called wort, and is ready for the ferment, yeast ; this having been added, fermentation (the change of sugar into alcohol and carbonic acid gas) begins.
What to read after Lectures Delivered to the Employees?
You can find similar books in the "Read Also" column, or choose other free books by Baltimore And Ohio Railroad Company. to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The alcohol is evaporated into the air of the oven and lost. In bread-making, then, the carbonic acid gas is wanted, and yeast is used to furnish it ; but that yeast is speedily baked with the bread and can never be used again. Unleavened bread is dough baked without yeast or powders, and is never "light. " Beer-making. In making beer and bread the sugar present in ripe grains is used, while in cider-making and wine-making the sugar of ripe fruits is employed. In bread-making we use rye, wheat,... etc. , and in beer-making the brewer uses barley. He first lets it sprout a little, because the growing grain has more sugar in it than the merely ripe grain. But when it has gotten very sugary he roasts it and stops the growing ; the grain is now called malt. This sprouted sugary grain having been ground up and mixed with water, hops, etc. , is called wort, and is ready for the ferment, yeast ; this having been added, fermentation (the change of sugar into alcohol and carbonic acid gas) begins.
What to read after Lectures Delivered to the Employees?
You can find similar books in the "Read Also" column, or choose other free books by Baltimore And Ohio Railroad Company. to read onlineMoreLess
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