Some Points in the Making And Judging of Bread
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1 teaspoonful to the loaf, remained constant as the proportion of sugar added was increased, the lotal time re- quired for the bread-making process was greatly decreased.
'Miss Jensen's thesis, p. 48.
W■ pq -. o H H r- S n ^^ "r- 20 _ s ° ^ 29 This time varied from 7 hours, 30 minutes, in bread which contained no sugar, to 5 hours, 40 minutesinbread which con- tained 4 teaspoonfuls of sugar per loaf. Results also show that when the salt factor was increased to 2 teaspoonfuls per loa ...f the fermentation was retarded, as was to be expected; moreover fermentation was not hastened as much by the addition of sugar as it was in the bread containing less salt The time in these experiments varied from 9 hours and *5 mi nutes in bread containing no sugar, to 8 hours and 30 min- utes in bread containing 4 teaspoonfuls of sugar per loat.
It should also be noted that breads containing 1 teaspoon- ful of salt and 2 and 4 teaspoonfuls of sugar, respectively, nerloaf viz., loaves D and E, required less time for the entire process 'than any of the other breads, the time required being only about 5% hours.
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You can find similar books in the "Read Also" column, or choose other free books by Isabel Bevier to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
1 teaspoonful to the loaf, remained constant as the proportion of sugar added was increased, the lotal time re- quired for the bread-making process was greatly decreased.
'Miss Jensen's thesis, p. 48.
W
It should also be noted that breads containing 1 teaspoon- ful of salt and 2 and 4 teaspoonfuls of sugar, respectively, nerloaf viz., loaves D and E, required less time for the entire process 'than any of the other breads, the time required being only about 5% hours.
What to read after Some Points in the Making And Judging of Bread?
You can find similar books in the "Read Also" column, or choose other free books by Isabel Bevier to read onlineMoreLess
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