The Chemistry of Breadmaking by James Grant, M.Sc.Tech., F.I.C., F.S.C. Lecturer and Examiner in Chemistry and Chemical Technology in the University of Manchester; Head of the Food Stuffs Department in the Municipal College of Technology, Manchester; Author of 'The Laboratory Guide for Students,' 'Confectioners' Raw Materials,' etc., etc. With plates.

Format:

Book

Author/Creator:

Grant, James, 1859-

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Bread.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

vi, [2], 232 pages, iv pages of unnumbered plates : illustrations ; 19 cm

Edition:

Fourth Edition

Place of Publication:

London : Edward Arnold & Co., 1924.

Contents:

Preface to the Fourth Edition

Preface

Introductory

The Atmosphere. Water

Acids, Alkalies and Salts

Bakery Physics: Thermometers, Barometers, and Calculations

Heat and Physical Problems

The Organic Constituents of the Cereals

The Cereals and Their Composition

Milling, Meals, Flours, Malts and Extracts

Ferments, Yeasts, Moulds, Bacteria and Barms

Breadmaking Processes and Breads

Antiseptics and Bakehouse Hygiene

Fuels and Ovens

The Analysis of Cereal Foods

Addenda.

Notes:

Includes bibliographical references (pages 216-218) and index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

OCLC:

776796969