War Bread
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In our eReader you can find the full English version of the book. Read War Bread 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 War Bread
What reading level is War Bread book?
To quickly assess the difficulty of the text, read a short excerpt:
, this gain being especially in the direction of protein.
The nutritive content of the bran fraction, that is above 88 per cent. , is low. It is largely cellulose and min- eral matter. The germ contains both ferments and bacteria, and is, there- fore, prone to decomposition. The ferments split the fats, making them rancid. They act upon the protein also. Aided by bacteria, they pro- duce the musty decomposition that is liable to occur in coarse flours, and 78 WAR BREAD does not occur in standar...d flours under the same circumstances. Flours ex- tracted to 88 per cent. , that is, contain- ing the endosperm and the germ frac- tion, do not keep in the same way that the standard flours keep. They pos- sess a distinctly different taste, and breads made from them carry this taste, a taste that is not unpleasant. Flours extracted to 85-88 per cent, have, for practical purposes, come into common use only during this war. Before the war in Europe and in this country, we had patent, bakers patent, straight flour and so-called graham and whole wheat flours.
What to read after War Bread?
You can find similar books in the "Read Also" column, or choose other free books by Alonzo Englebert Taylor to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
, this gain being especially in the direction of protein.
The nutritive content of the bran fraction, that is above 88 per cent. , is low. It is largely cellulose and min- eral matter. The germ contains both ferments and bacteria, and is, there- fore, prone to decomposition. The ferments split the fats, making them rancid. They act upon the protein also. Aided by bacteria, they pro- duce the musty decomposition that is liable to occur in coarse flours, and 78 WAR BREAD does not occur in standar...d flours under the same circumstances. Flours ex- tracted to 88 per cent. , that is, contain- ing the endosperm and the germ frac- tion, do not keep in the same way that the standard flours keep. They pos- sess a distinctly different taste, and breads made from them carry this taste, a taste that is not unpleasant. Flours extracted to 85-88 per cent, have, for practical purposes, come into common use only during this war. Before the war in Europe and in this country, we had patent, bakers patent, straight flour and so-called graham and whole wheat flours.
What to read after War Bread?
You can find similar books in the "Read Also" column, or choose other free books by Alonzo Englebert Taylor to read onlineMoreLess
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