Baking Powder: A Healthful, Convenient, Leavening Agent (Classic Reprint) - Couverture souple

Atkinson, Thomas G.

Couverture souple

ISBN 10 : 1330864433 ISBN 13 : 9781330864432

Editeur : Forgotten Books, 2018

Synopsis

The digital edition of all books may be viewed on our website before purchase. Excerpt from Baking Powder: A Healthful, Convenient, Leavening Agent (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.

A propos du livre

Présentation de l'éditeur

Domestic Science I ext Book Page i CHAPTER I IJEAVENING AGENTS THE common leavening agents in use in the home are yeast and baking powder. Yeast is a microscopic plant which, in the leavening process, produces changes which finally result in the breaking up of sugars into alcohol and carbon dioxid gas. Baking Powder is a mixture of several substances which produce this same gas by chemical action. This gas, by forming in small bubbles throughout the dough mass, lightens or leavens it. Carbon dioxid gas is sonjetimes called carbonic acid gas. This is the gas which is present in all carbonated waters, whether natiu alor artificial, as in soda fountain waters. DISADVANTAGES OF YEAST IN the case of yeast, the fermentation which produces the gas is never of a single kind, as many different fermentations are going on at the same time. It is impossible, commercially, to control these different fermentations so that they will always exist in the same proportions; hence, we find that the flavors from different bakings vary greatly and are sometimes objectionable. Moreover, several hours must be allowed for the process of fermentation before the food can be placed in the oven. Fermentation does not take place readily in the presence of large quantities of butter, lard or eggs.
(Typographical errors above are due to OCR software and don't occur in the book.)

About the Publisher

Forgotten Books is a publisher of historical writings, such as: Philosophy, Classics, Science, Religion, History, Folklore and Mythology.

Forgotten Books' Classic Reprint Series utilizes the latest technology to regenerate facsimiles of historically important writings. Careful attention has been made to accurately preserve the original format of each page whilst digitally enhancing the aged text. Read books online for free at www.forgottenbooks.org

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.

Détails de l'édition

• Éditeur: Forgotten Books
• Date d'édition: 2018
• Langue: anglais
• ISBN 10: 1330864433
• ISBN 13: 9781330864432
• Reliure: Broché
• Nombre de pages: 68
• Coordonnées du fabricant: Copytech (UK) Ltd, Trading as Printondemand-worldwide.com; gpsr@podww.com; ; 9 Culley Court; Orton Southgate; Peterborough; Cambridgeshire; PE2 6WA; Royaume-Uni
• Personne responsable: Easy Access System Europe Oü, 16879218; +358405003575; gpsr.requests@easproject.com; ; Mustamäe tee 50; Tallinn; 10621; Estonie