Flour Strength as Influenced by the Addition of Diastatic Ferments: A Thesis Submitted to the Faculty of the Graduate School of the University of Minnesota (Classic Reprint) - Couverture souple
Synopsis
The digital edition of all books may be viewed on our website before purchase. Excerpt from Flour Strength as Influenced by the Addition of Diastatic Ferments: A Thesis Submitted to the Faculty of the Graduate School of the University of Minnesota (Classic Reprint)
About the Publisher
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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. 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
Leopold Classic Library is delighted to publish this classic book as part of our extensive collection. As part of our on-going commitment to delivering value to the reader, we have also provided you with a link to a website, where you may download a digital version of this work for free. Many of the books in our collection have been out of print for decades, and therefore have not been accessible to the general public. Whilst the books in this collection have not been hand curated, an aim of our publishing program is to facilitate rapid access to this vast reservoir of literature. As a result of this book being first published many decades ago, it may have occasional imperfections. These imperfections may include poor picture quality, blurred or missing text. While some of these imperfections may have appeared in the original work, others may have resulted from the scanning process that has been applied. However, our view is that this is a significant literary work, which deserves to be brought back into print after many decades. While some publishers have applied optical character recognition (OCR), this approach has its own drawbacks, which include formatting errors, misspelt words, or the presence of inappropriate characters. Our philosophy has been guided by a desire to provide the reader with an experience that is as close as possible to ownership of the original work. We hope that you will enjoy this wonderful classic book, and that the occasional imperfection that it might contain will not detract from the experience.
Présentation de l'éditeur
This is a pre-1923 historical reproduction that was curated for quality. Quality assurance was conducted on each of these books in an attempt to remove books with imperfections introduced by the digitization process. Though we have made best efforts - the books may have occasional errors that do not impede the reading experience. We believe this work is culturally important and have elected to bring the book back into print as part of our continuing commitment to the preservation of printed works worldwide. This text refers to the Bibliobazaar edition.
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Flour Strength as Influenced by the Addition of Diastatic Ferments
impression à la demandeVendeur : Forgotten Books, London, Royaume-Uni
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Paperback. Etat : New. Print on Demand. This book investigates the relationship between flour strength and the addition of diastatic ferments, which are substances that break down starch into sugars. Flour strength is an important factor in baking, as it affects the size, shape, and texture of the finished loaf of bread. The author provides a thorough overview of the history of research on flour strength, including the work of Humphries and Biffen, who established the first empirical definition of flour strength, and Wood, who determined the two main factors in strength: size and shape of the loaf. The author also examines the work of researchers who have investigated the role of proteins, carbohydrates, and enzymes in flour strength. The book concludes with a discussion of the significance of the author's own research on the effects of adding diastatic ferments to flour, which has implications for the baking industry. This book is a valuable resource for anyone interested in the science of baking and the factors that affect the quality 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 9781332340101_0
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Flour Strength as Influenced by the Addition of Diastatic Ferments A Thesis Submitted to the Faculty of the Graduate School of the University of Minnesota Classic Reprint
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
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PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781332340101
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Flour Strength as Influenced by the Addition of Diastatic Ferments A Thesis Submitted to the Faculty of the Graduate School of the University of Minnesota 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-9781332340101
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