The Chemistry of Cooking And Cleaning a Manual for Housekeepers
The Chemistry of Cooking And Cleaning a Manual for Housekeepers
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In our eReader you can find the full English version of the book. Read The Chemistry of Cooking And Cleaning a Manual for Housekeepers 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 The Chemistry of Cooking And Cleaning a Manual for Housekeepers
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O IV I II 1 Alcohol. CcH 12 O 8 = < ]V n Sugar. I 2C Qi ^- Carbonic Acid Gas. It is the carbonic acid gas (carbon dioxide) which causes the sponge-like condition of the loaf by reason of the peculiar tenacity of the gluten, one of the constituents of wheat. It is a well- known fact that no other kind of grain will make 28 THE CHEMISTRT OF as light bread as wheat. It is the right propor- tion of gluten (a nitrogenous substance to be considered later), which enables the light loaf to be made of wheat flour. The production of carbonic acid gas is the end of the chemical process, the rest is purely me- chanical. The kneading is for the purpose of rendering the dough elastic by a spreading out and thorough incorporation of the already fer- mented mass with the fresh flour. Another reason for kneading is, that the bubbles of gas may be broken up into as small portions as possible, in order that there may be no large holes, but only very fine ones, evenly distributed through the loaf, when it is baked.
What to read after The Chemistry of Cooking And Cleaning a Manual for Housekeepers?
You can find similar books in the "Read Also" column, or choose other free books by Ellen Henrietta Swallow Richards to read online
To quickly assess the difficulty of the text, read a short excerpt:
O IV I II 1 Alcohol. CcH 12 O 8 = < ]V n Sugar. I 2C Qi ^- Carbonic Acid Gas. It is the carbonic acid gas (carbon dioxide) which causes the sponge-like condition of the loaf by reason of the peculiar tenacity of the gluten, one of the constituents of wheat. It is a well- known fact that no other kind of grain will make 28 THE CHEMISTRT OF as light bread as wheat. It is the right propor- tion of gluten (a nitrogenous substance to be considered later), which enables the light loaf to be made of wheat flour. The production of carbonic acid gas is the end of the chemical process, the rest is purely me- chanical. The kneading is for the purpose of rendering the dough elastic by a spreading out and thorough incorporation of the already fer- mented mass with the fresh flour. Another reason for kneading is, that the bubbles of gas may be broken up into as small portions as possible, in order that there may be no large holes, but only very fine ones, evenly distributed through the loaf, when it is baked.
What to read after The Chemistry of Cooking And Cleaning a Manual for Housekeepers?
You can find similar books in the "Read Also" column, or choose other free books by Ellen Henrietta Swallow Richards to read online
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