The Technology of Bread Making Including the Chemistry And Analytical And Pract
The Technology of Bread Making Including the Chemistry And Analytical And Pract
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. . 1. 197 per cent.
Dissolved fixed acid (lactic) . . . . 0. 248 volatile acid (acetic) . . . . 0. 053 Ratio of volatile to total acid . . . . 1/22 The sponge was allowed to work for 6 hours and then doughed up with more flour, allowed to work \ l / 2 hours and baked. The following are the results of determinations on the bread. The total acidity was deter- mined on the whole bread, and volatile and fixed acids by distillation in vacua.
Whole Bread. Dried.
Total acidity as lactic acid . . 1. 1...58 1 935 Fixed acid by distillation in vacuo (lactic) 1. 015 1692 Volatile (acetic) 0. 038 0. 064 Ratio of volatile to total acid . . . . 1/30 1/30 The principal feature is that again neither in sponge nor in dough is there more than a very small proportion of volatile acid.
340 THE TECHNOLOGY OF BREAD-MAKING.
Following on these were some experiments made on bakers' breads. One firm in the south of England, and another in Glasgow, were kind enough to reserve a loaf of one batch baked in the usual manner (No.
What to read after The Technology of Bread Making Including the Chemistry And Analytical And Pract?
You can find similar books in the "Read Also" column, or choose other free books by William Jago to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
. . 1. 197 per cent.
Dissolved fixed acid (lactic) . . . . 0. 248 volatile acid (acetic) . . . . 0. 053 Ratio of volatile to total acid . . . . 1/22 The sponge was allowed to work for 6 hours and then doughed up with more flour, allowed to work \ l / 2 hours and baked. The following are the results of determinations on the bread. The total acidity was deter- mined on the whole bread, and volatile and fixed acids by distillation in vacua.
Whole Bread. Dried.
Total acidity as lactic acid . . 1. 1...58 1 935 Fixed acid by distillation in vacuo (lactic) 1. 015 1692 Volatile (acetic) 0. 038 0. 064 Ratio of volatile to total acid . . . . 1/30 1/30 The principal feature is that again neither in sponge nor in dough is there more than a very small proportion of volatile acid.
340 THE TECHNOLOGY OF BREAD-MAKING.
Following on these were some experiments made on bakers' breads. One firm in the south of England, and another in Glasgow, were kind enough to reserve a loaf of one batch baked in the usual manner (No.
What to read after The Technology of Bread Making Including the Chemistry And Analytical And Pract?
You can find similar books in the "Read Also" column, or choose other free books by William Jago to read onlineMoreLess
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