On the Healthy Manufacture of Bread a Memoir On the System of Dr Dauglish

Cover On the Healthy Manufacture of Bread a Memoir On the System of Dr Dauglish
On the Healthy Manufacture of Bread a Memoir On the System of Dr Dauglish
Richardson Benjamin Ward
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The aerated process, except in so far as the prelimi- narygenerationof carbonic acid is concerned, is entirely a mechanical procedure, in and during which the dough is, chemically, unaffected.
Owing to the circumstance that no chemical change is produced by the aerated process, the whole proceeding is rendered peculiarly steady, efficient, and direct, without the inter- vention of hand labour. Everything is carried on with measured accuracy, the quality of the flours used having no important be
...aring upon 64 FERMENTA TION A ND A ERA TION.
the process. This is a matter of very great moment in respect both to the economy of the manufacture and the quality of the product.
When the baker is producing bread by the fermenting process, he is exposed to the risk of exciting changes beyond what he desires. The presence of a little excess of the soluble albuminous ferments in his flour obliges him to take measures for checking an excess of fermentation. He therefore resorts to different measures which experi- ence has taught him are most effective.


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