Some Observations On the Baking Test As Commercially Applied to Wheat And Flour
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In our eReader you can find the full English version of the book. Read Some Observations On the Baking Test As Commercially Applied to Wheat And Flour 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 Some Observations On the Baking Test As Commercially Applied to Wheat And Flour
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The dough is weighed at this juncture to ascertain the loss during the kneading-. This loss is xinavoidable, and usually is about 15 grams. It is due mostly to evaporation of moisture and sticking of some flour to t}i9 hands.
The dough is now allovred to rise the standard amount and if it is a very v/eal-c flour from a soft wlieat, it is immediately baked, bixt if the flour has any reasonable strength it is knocked dovoi, rekneaded, and allowed to -33- rise a second time, and at the termination... of this rise if the dou^ of one of the loaves shows signs of col- lapsing that loaf is then baked, otherwise a third rise is used. Most flotirs ceding troia sound wheats will stand three rises; they will even need them. The times of rising are carefully noted, and all loaves are baked exactly 30 minutes at 238 C. About 1-2 to 3-4 of an ho\ir after the loaf has been standing in the open air, it is weighed, and this weight is recorded as the weight of the hot loaf. This must of course be corrected for the small amotmt of dough lost in the Imeading.
What to read after Some Observations On the Baking Test As Commercially Applied to Wheat And Flour?
You can find similar books in the "Read Also" column, or choose other free books by Pirrie, Gustave Peter to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The dough is weighed at this juncture to ascertain the loss during the kneading-. This loss is xinavoidable, and usually is about 15 grams. It is due mostly to evaporation of moisture and sticking of some flour to t}i9 hands.
The dough is now allovred to rise the standard amount and if it is a very v/eal-c flour from a soft wlieat, it is immediately baked, bixt if the flour has any reasonable strength it is knocked dovoi, rekneaded, and allowed to -33- rise a second time, and at the termination... of this rise if the dou^ of one of the loaves shows signs of col- lapsing that loaf is then baked, otherwise a third rise is used. Most flotirs ceding troia sound wheats will stand three rises; they will even need them. The times of rising are carefully noted, and all loaves are baked exactly 30 minutes at 238 C. About 1-2 to 3-4 of an ho\ir after the loaf has been standing in the open air, it is weighed, and this weight is recorded as the weight of the hot loaf. This must of course be corrected for the small amotmt of dough lost in the Imeading.
What to read after Some Observations On the Baking Test As Commercially Applied to Wheat And Flour?
You can find similar books in the "Read Also" column, or choose other free books by Pirrie, Gustave Peter to read onlineMoreLess
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