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The practice and science of bread-making / by D. W. Kent-Jones, Ph.D., B.Sc., F.R.I.C. and John Price.
LIBRA - Rare TX769 .K4 1951 Malgieri copy
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- Format:
- Book
- Author/Creator:
- Kent-Jones, D. W. (Douglas William)
- Language:
- English
- Subjects (All):
- Bread.
- Bakeries.
- Bakers.
- Baking.
- Penn Provenance:
- Malgieri, Nick (donor) (Malgieri Collection copy)
- Physical Description:
- 10 unnumbered pages, 278 pages : illustrations (some folded) ; 22 cm
- Edition:
- [Second edition].
- Place of Publication:
- Liverpool, England : The Northern Publishing Co. Ltd., 1951.
- Contents:
- History and general considerations of bread-making
- Nature and types of wheat and the milling process
- Constituents of flour
- Dough ingredients other than flour
- Dough testing apparatus
- The principles of panary fermentation
- Bread-making processes
- Bread faults and other bakers' problems
- Brown and fancy bread
- Fermented confectionery
- The nutritive value of bread
- Bakery machinery and ovens
- Bakehouse management and laws relating to the baking industry
- Analytical work.
- Notes:
- "1st Edition 1934. 2nd Edition 1951."--T.p. verso.
- Includes index.
- Local Notes:
- Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.
- Malgieri Collection copy has autograph of Gaston Dolley.
- OCLC:
- 18453567
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