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Synopsis
Excerpt from Quality in Wheat
Some writers use the term 'strength' to designate the ability of flour to take up water in making dough of a standard viscosity, and an instrument called a 'vis cometer' has been devised for the purpose of making careful comparisons between diiierent samples of dough. Flours difler, however, so much that, as a matter of fact, they cannot all be worked up into the same kind of dough. Some doughs are sticky while still very stifi, and others do not become sticky at all unless made very slack. The information obtained by the use of the viscometer is of comparatively little value, be cause in some instances a slack dough will give a loaf of good shape. Even after long fermentation, and, in other cases, a very stifi dough will ultimately spread over the sides of the baking tin if these are not very high and produce a loaf of a very poor-shape. A baker needs to know how much water can he added to the flour without spoiling the shape of the loaf.' Other things being equal, he will prefer the dough which takes up the largest quantity of water. As such dough is usually the most sleek and the easiest to work.
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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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- PublisherForgotten Books
- Publication date2024
- ISBN 10 1527826430
- ISBN 13 9781527826434
- BindingPaperback
- Number of pages65
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Quality in Wheat (Classic Reprint)
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # LX-9781527826434
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Quality in Wheat (Classic Reprint)
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Paperback. Condition: New. Print on Demand. This book presents a detailed investigation into the quality of wheat in the context of Canadian agriculture, particularly the northern regions. The author carried out extensive experiments to establish an accurate method for estimating wheat quality and to determine the quality of different varieties of spring and winter wheats. The author examines the relationship between wheat composition, baking strength, and bread quality. Detailed analysis of protein composition is provided, including gliadin content, sugar content, and ash content. The author discusses how factors like water absorption and water retention impact the baking process and the characteristics of the final loaf, such as volume, texture, color, and shape. Forgotten Books publishes hundreds of thousands of rare and classic books. This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works. The digital edition of all books may be viewed on our website before purchase. print-on-demand item. Seller Inventory # 9781527826434_0
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Quality in Wheat (Classic Reprint)
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # LX-9781527826434
Quantity: 15 available