The Technology of Bread-Making, Including the Chemistry and Analytical and Practical Testing of Wheat Flour, and Other Materials Employed in Bread-Making and Confectionery (Classic Reprint) - Couverture souple
Synopsis
The digital edition of all books may be viewed on our website before purchase. Excerpt from The Technology of Bread-Making, Including the Chemistry and Analytical and Practical Testing of Wheat Flour, and Other Materials Employed in Bread-Making and Confectionery (Classic Reprint)
About the Publisher
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. This text has been digitally restored from a historical edition. Some errors may persist, however we consider it worth publishing due to the work's historical value.The digital edition of all books may be viewed on our website before purchase.
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Présentation de l'éditeur
This book was originally published prior to 1923, and represents a reproduction of an important historical work, maintaining the same format as the original work. While some publishers have opted to apply OCR (optical character recognition) technology to the process, we believe this leads to sub-optimal results (frequent typographical errors, strange characters and confusing formatting) and does not adequately preserve the historical character of the original artifact. We believe this work is culturally important in its original archival form. While we strive to adequately clean and digitally enhance the original work, there are occasionally instances where imperfections such as blurred or missing pages, poor pictures or errant marks may have been introduced due to either the quality of the original work or the scanning process itself. Despite these occasional imperfections, we have brought it back into print as part of our ongoing global book preservation commitment, providing customers with access to the best possible historical reprints. We appreciate your understanding of these occasional imperfections, and sincerely hope you enjoy seeing the book in a format as close as possible to that intended by the original publisher.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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The Technology of Bread-Making, Including the Chemistry and Analytical and
impression à la demandeVendeur : Forgotten Books, London, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
Paperback. Etat : New. Print on Demand. This book expertly investigates the science and art of breadmaking in its various facets, beginning with a foundational understanding of the chemical elements and their compounds. It then explores the characteristics of organic compounds, followed by an overview of microscopy and the principles of polarized light. Further discussion encompasses mineral and fatty substances, leading to a thorough review of carbohydrates, proteins, enzymes, and fermentation. Additionally, it provides a comprehensive insight into the role of microorganisms in fermentation processes. The book is distinctive in its inclusion of extensive technical research on fermentation and the specialized techniques for the production of yeasts. It also delves into the physical structure and physiology of wheat grains and analyzes their chemical composition, including the science behind wheat flour strength. The sections dedicated to the analysis of flour and the detection of additives serve as valuable tools for quality control in commercial baking. A chapter on breadmaking encompasses traditional and unique bread-making processes, while another highlights the nutritional value and digestibility of bread. The book concludes with essential information on the technical design of bakehouses, exploring the latest equipment and machinery. This book is a testament to the author's deep knowledge and practical experience in the field of breadmaking. It serves as an invaluable resource for aspiring and experienced bakers, as well as food scientists, researchers, and students, offering a comprehensive and authoritative perspective on the subject. Its insights enhance our understanding of the science behind baking and its impact on the quality and nutritional value of bread. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N° de réf. du vendeur 9781330597552_0
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EUR 28,16
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The Technology of BreadMaking, Including the Chemistry and Analytical and Practical Testing of Wheat Flour, and Other Materials Employed in BreadMaking and Confectionery Classic Reprint
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781330597552
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EUR 33,73
Expédition à EUR 8,84
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 15 disponible(s)
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The Technology of BreadMaking, Including the Chemistry and Analytical and Practical Testing of Wheat Flour, and Other Materials Employed in BreadMaking and Confectionery Classic Reprint
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781330597552
Acheter neuf
EUR 42,71
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 15 disponible(s)