The Human Body; a Text-Book of Anatomy, Physiology And Hygiene, With Practical Exercises
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In our eReader you can find the full English version of the book. Read The Human Body; a Text-Book of Anatomy, Physiology And Hygiene, With Practical Exercises 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 Human Body; a Text-Book of Anatomy, Physiology And Hygiene, With Practical Exercises
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The proteid of wheat flour is mainly gluten, which when moistened with water forms a tenacious mass, and gives to wheat bread its superiority. When the dough is made, yeast is added to it and causes fermentation by which some of the starch is changed into sugar, then into alcohol and carbon dioxide. If the fermentation is allowed to go too far, the alcohol is changed into acetic and other acids, and sour bread results. The carbon dioxide 98 THE HUMAN BODY.
imprisoned in the tenacious dough and ...expanded by heat during baking, forms cavities in it, and causes the dough to "rise" and make "light bread," which is not only more pleasant to eat but more easily digested than heavy. Some grains contain a larger percentage of starch, but less gluten, than wheat; when bread is made from them the carbon dioxide gas escapes so readily from the less tenacious dough that it does not expand the mass properly. Corn contains less proteid, more starch, and more fat than wheat and is very nutritious. Rice is poor in proteids, but very rich in starch.
What to read after The Human Body; a Text-Book of Anatomy, Physiology And Hygiene, With Practical Exercises?
You can find similar books in the "Read Also" column, or choose other free books by Martin, H. Newell (Henry Newell), 1848-1896 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The proteid of wheat flour is mainly gluten, which when moistened with water forms a tenacious mass, and gives to wheat bread its superiority. When the dough is made, yeast is added to it and causes fermentation by which some of the starch is changed into sugar, then into alcohol and carbon dioxide. If the fermentation is allowed to go too far, the alcohol is changed into acetic and other acids, and sour bread results. The carbon dioxide 98 THE HUMAN BODY.
imprisoned in the tenacious dough and ...expanded by heat during baking, forms cavities in it, and causes the dough to "rise" and make "light bread," which is not only more pleasant to eat but more easily digested than heavy. Some grains contain a larger percentage of starch, but less gluten, than wheat; when bread is made from them the carbon dioxide gas escapes so readily from the less tenacious dough that it does not expand the mass properly. Corn contains less proteid, more starch, and more fat than wheat and is very nutritious. Rice is poor in proteids, but very rich in starch.
What to read after The Human Body; a Text-Book of Anatomy, Physiology And Hygiene, With Practical Exercises?
You can find similar books in the "Read Also" column, or choose other free books by Martin, H. Newell (Henry Newell), 1848-1896 to read onlineMoreLess
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