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TX 769
THE
^"^^
BREAD-MAKING
A NEW PROCESS
E.
N.HORSPORD,
IX
RUMFORD PROFESSOR
CAMBRIDG E:
WELCH, BIGELOW, AND COMPANY,
PKIXTKKS TO THE UNIVERSITY.
18
6 1.
fe^
H O R S F O 11 D
^
THE
Bread-making,
in
its
form
What
is
requirements of digestion.
In order
most
essential quality of the bread is surface for the action of the digest-
ing fluids.
surface, so as to yield
promptly
which presents
not healthy.
fluids
of the
by
capillary action,
and by
endosmosis and exosmosis to penetrate every part of the mass and accomplish the office of digestion.
As
or-
ganism, the discussion which follows will be devoted to the art of making bread from wheaten flour. In the broadest acceptation,
bread-making might include the preparation of crackers, cake, and all the forms of light and heavy pastry in use but it is proposed
;
to
omit
all these,
and
word bread
to
the plain, light, or raised wheaten fiour loaf, into which, beside the
principle of leaven, only salt
as
component
is
parts.
The
from
the production
permanent
and
If the loaf
made sweet by
addition of sugar,
hy
by addition
of eggs or butter or
bread.
this
loaf
is
to
be
CD
The crushed
white iwrtions.
is
grain of wheat
is
By
removed.
Of
this the
coarser part
is
called bran.
of
it
much
The
outer
may
them
between the
is
folds of a coarse
chiefly
composed of
woody fibre, and contains little nutritious matter. Investigations made elsewhere, and confirmed in my laboratory, have shown the amount of the outer bran that may be so detached to be
less
than three and a half per cent of the weight of the un-
Fig. 1 exhibits the wheat-grain or kernel of the natural size, presenting the grooved side and reverse, and cross section also a cross section magnified to
;
tlie
OF BREAD-MAKING.
branned berrj.
wheat,
as
Within
is
this bark,
most important constituent of the contains the phosphates and nitrogenous ingrethe
dients out of
the gluten.
Within
this
is
three portions,
a mass of starch.
They
1.
The bark
envelope, including
also the portion next the gluten, consists of several layers, the
outermost
gluten
is
of which
much
straw.
is
The
in cells,
and
The
starch
is
granular and
by a coarse network of
Its
cellular tissue.
The
and
respiratory organs.
oil also
to maintain the
fulfil-
ment of
its
various functions.
the
Gluten
is
an insoluble
albumen
said to expe-
cerealine.
As
it
same chemical
constitution,
conceivable that they differ from each other chiefly in the de-
by the
envelope, there
ble nitrogenous
is,
compound
The
may
The
The former
is
a tenacious,
latter is
herent.
Aim.
d. Chei-n. u.
2, p. 163.
The
extent of the
bran proper.
it
will
wherever the starch granules occur, and the extent of the starch
will be found to include the entire space within the thin envelope
of gluten.
dis-
show
all.
Miller^s
Bran.
150 diameters.
Fig. 2 presents a portion of a transverse section of white wheat, magnified to 1, 1 are the coats of outer true bran 2 is the inner coat of true
;
bran; 3 gluten;
Fig. 3
last.
is
5,
is
a thin filmy coat covering the gluten cells; sacks of gluten; 6, starch-cells.
4,
cellulose containing
The layer
a transverse section of commercial bran, upon the same scale as the of starch is sometimes twice or three times as thick as is here
exhibited.
OF BREAD-MAKING.
Loss of Phosphates with
the
Bran.
^
A glance at these
teen times as
why Mayer
found four-
much
found in commercial superfine flour. The bran carried with it most of the layer of gluten in which the phosphates and the
are
the sources of living tislodged; while the superfine flour consisted chiefly of
.
bran.
gluten coat to contain ten per cent of nitrogen, while the average of the whole
berry
is
from two
to
A
also
show why
the bread
made
is
from Graham
also
flour,
the
bread
of
like
origin
sol-
the
tritious, in spite
and sourness.
grain.
They
contain all
when
the bran
flour.
arrangement of the successive coats, inchuling the ghiten or less of each coat being removed, so as to display the order of succession. It is also on a scale of 150 diameters. The coats 1, 1 are readily separated with a moist cloth.3
and
more
Ann. d. Chem. u. Pharm., CI. Bd. 2, p. 146. Compt. Rendus, XLVIIT. 4-31. 3 Mr. Thos. J. Hand, of New York, to whom I am indebted for these most detailed and elaborate original drawings, and who has in numerous ways aided
1
Difficulties
It is well
cult}^ in
known
This
is
true
employed
in the shops.
The
bread
is
more frequently
upon
The
Some
is
it
of them
variable
is
may
in
be mentioned.
The
flour
which
is
employed
Some
;
of
made
sometimes the
me
in
my researches
parts
upou bread,
is
which Mr. Hand has so successfully individualized under the mibe separated to some extent by chemical processes. If the berry, deprived of the two outer coats of true bran by friction with a moistened cloth, be treated with alum solution, then opened along the side opposite the groove, digested with warm water, and carefull}^ pressed, the starch may be quite successfully separated. The residue, consisting of gluten and the immediate investing coats, constitutes some twelve per cent of the Avhole berry. If the gluten coat be treated with acetic acid, it may, with care, be separated from the layers
The
croscope,
may
without.
by friction with the moistened cloth, conand phosphate of, magnesia, besides silica and potassa. The ash which has been analyzed by my assistant, Mr. Brooks, is 6.64 per cent, of which 7.70 per cent is phosphoric acid. The coats next to the gluten contain also phosphates and alkalies. But the gi-eat magazine of phosphates, as well as of nitrogenous compounds, is in the
coats separated
tain phosphate of iron
gluten layer.
The ash
29.97
3.90 12.20
Potassa
Soda Magnesia
Lime
Phosphoric acid
Sulphui'ic acid
Silica
3.44
46.02
.33
3.35
ii'on
Oxide of
.79
Chloride of sodium
trace
100.00
OF BREAD-MAKING.
flour
is
9
it
grinding,
it is
oftentimes
is
heated in
sour.
The
ed "batch" bread
are influenced by the by the volume of water employed, by the temperature to which the mixture is subjected from without, by the heat which is developed in the process of fermentation within, by the species of ferment which are added, by the degree of cleanliness maintained, and by the
quality and condition of the ingredients,
Among
hurtful,
there
body nearly
allied to
gum
and
into alcohol
and car-
and
formic acids, the greater or less liquefaction of the gluten, the formation of ammonia, the production of a dark coloring matter,
the development of microscopic vegetable organisms of various
kinds, and, through the breaking
down of
nutritive
properties
is
of the flour.
sometimes pro-
duced an ethereal
bread.
ethereal oil
oil
which adds
to
uniform.
it is
Of
all
these effects,
if
is
now
important,
of ferment in the
making
it
of bread,
''''lights
give to
it
make
This porosity
is
tlie fluids
may have
accomplished by the evolution of carbonic acid from sugar, the alcohol from which exhales with the surplus moisture in the
It is
process of baking.
The
production of
all
10
The
due
to
to collapse
and
fall,
great cavities.
Its office
was ob-
The
ing
firmness.
The
districts, quite universal. same end may Dr. Hassall examined twenty-four samples of London bread, and found alum in all. Dr. Muspratt remarks that what is true of
London may be
land.
said of Liverpool
and
all
Dumas
Enghad
been in use in Belgium from an indefinitely early period. The Kuhlmann found quantity employed, however, was very small.
that one baker
250
lbs.
of bread.
employed only a pipe-bowl full of the solution for It was observed to have the effect to make
inferior flour
more water
Alum
results.
is
it
The
action
qualities as
a mordant,
and thus
in
a twofold
way
The
action of sul-
phate of copper
much
the
same
to
form a compound
it
by the ferment,
effect.
is
concerned, and
a separate specific
but this
the
may be
gluten,
effect
simply to
all
stiflTen
its
capacity to hold
It is conceivable that
acts
somewhat,
though
The
and gives
slice
when
lefl
to the air.
OF BREAD-MAKING.
11
Mould
poisonous.
The mould, or the organic germs from which it arises, can only be hurtful. To this, it is well known, some of the most painful forms of dyspepsia are ascribed. The significance of this statement may not at first glance be fully appreciated. The existence
of microscopic organisms in the various forms of yeast has been
established.
as having an essential
process of fermentation, as
many
maintain,
or whether the
the yeast
fit
in the
whether
atmosphere finding a
soil in
organisms.^
known
up
is
capa-
ble of reproducing
itself,
and communicates
new
substance
as
same character
is
it
is
itself resolved.
This
true of lactic,
When now we
these doctrines,
it
is
may
produce
ill
effects
the general
As a class, microscopic fungi are poisonous. Some of the forms of mould in carelessly dried chestnuts are well known to
be poisonous.
The form
its
ill
effects,
bread distributed among the troops in Paris in 1841 was found The rust of to contain in all its crevices a minute red hchen.
Blondeaii has indicated the particular fun^i that attend the different kinds
of fermentation.
With the
alcoholic
;
is
glaucum
Ergot.
12
among
others,
Dr. Lobb, in a series of articles in the Medical Circular of London, in which he advocates the aerated bread of Dr. Dauglish,
made without
bread
;
all
fermented batch-
and
in an able paper
by Dr. Hunt
in the
North Ameri-
These
effects
to
greater
or less extent,
we
must accept
ferment.
if
we produce
the
cellular structure
by means of
Wliy Flour is
Yeast,
and
Tcneaded
and
The
is
great
fact, as
It is the
Let
The jlour
ticity
is
That
and
tenacity,
may
that
when bubbles
is
an
are
elastic
and tenacious
coat.
That,
when
the
to
gas-bubbles
dry,
may
be thin
enough
to the
consistency
The dough
the surface,
when
the
is placed in the oven to he baked for what ? That by extreme drying, may become hard at the moment dough has attained its greatest porosity, and hold 02?
is
exhaled.
The
browning of the crust gives rise, by destructive distillation, to some essential oils, kindred with those produced in the roasting
of corn or coffee, and agreeable to the senses of smell and taste.
OF BREAD-MAKING.
13
increased solubility of
The
tiie
bailing,
may
be considered steps
Are
Knapp
is
for the
Any
one
may
satisfy himself
on
this
will become blue. The by kneading Avith cold water. They have been simply mixed together, and the change produced in them has been inconsiderable. But is there not something mysterious in the action of ferment
iodine water to a
may
be
separated
Let us
mind an
ideal loaf,
of which was quite fresh, and almost neutral or but slightly acid,
volatile acid
;
in
made
all
and the distension of what they should be, and now and then some of the numerous staff have had a loaf approaching
the former were precisely
was carefully watched so that the oven when the temperature of the
that ideal.
it
But
is
is
difficulties,
would be
result
;
a given
so that
may
occasionally re-
have
If there were no
is
of the problem
in the
in the yeast
difficulties
and
its
flour,
skill
of the cook.
These
the yeast,
as if
is
and untrustworthiness,
It
known,
14
refuses to
floor will
work admirably
in the
when
its office.
These phenomena
find
some explanation
when
it is
readily in the
when
unleavened bread was prescribed for use at sacred ceremonials, have resulted in but inconsiderable advancement. The process
of Rollan, which attracted considerable attention in France, and
the ingenious processes of Berdan, apply only to the mechanical
Neither
made
cess,
the slightest advance in the most essential part of the proto wit, the production of the cellular structure.
Mege-Mouries's Process.
The most
scientific
considerable contribution
this
in
recent times
to
our
knowledge on
made by Mege-
Mouries.
portions,
It
and hran.
He
lets it
which
is
to
The
al-
become dark-colored, as wheaten meal more frequently does, and as other bread occasionally does when made in the ordinary way, and that all the
that
the
Mouries's theory
first
that there
is
is
action of
dis-
which
to
integration.
fulfilled
is
by
in condition to perform
is
run through the alcoholic fermentation, it the ofl&ce of leaven upon the flour.
;
Mouries's process
doubtless good
it
imis
fact that
dough which
made with
15
remain two hours before baking, it yields a white loaf. The coloring matter is, then, obviously a passing phase accompanying certain changes.
The bread
In the
;
is
uniformly sweeter
The baking
first
To comprehend this fully, let it be remembered that the best made in this direction, from Schwann and Liebig to
its
has
own
is
ca-
pable of reproducing
each ferment
is
When
a
;
Mouries
he adds
he
sets aside
amount of
starch
when
by
the absorption of
down
With
further
to convert the
still
body that
is
to transform the
and carbonic
immediate
acid.
Each of
but
it
its
reproduces
itself,
as already remarked,
from the stock of nitrogenous matters at hand. Thus, when the decoction of the groats has run its course through the alcoholic
fermentation,
sugar,
it
but
has has
left
behind
no
starch,
no dextrine, no
it
left
and
alcohol.
And when
magazine of ferments
is
mixed with
is
flour to
be wrought into
at
hand
to
still
another ferment to
any of
16
to
take place
when
this
stage has
been
The bread
sugar.
will be characterized
It
dextrine and
will
heavy.
new ferment to be produced and to act, be complete. The ferment that converts the
for
The saving
feed," if only
a ferment
is
to
consuming much time, requires the same close attention that the Moreover, the ordinary process with brewers' yeast requires.
usage of
this
home
supplies.
he avoided'^
is
Can Fermentation
Since then fermented batch-bread
ties,
cellular structure
is
sult attained
whether
may
without
May
it
not
starch,
and sugar
This
It
is
household supplies.
This inquiry
when he
acid, that,
by the evolution
common
The mixture
1
This plan
is
Dr. R,
Thompson.
Dr. Whiting, in
1837,
and Sewall,
process.
; ;
OF BREAD-MAKING.
(lactic acid)
17
making
biscuit
and short-cake
is still
practised to
the imperfect neutralization of the potassa, because of the variable acidity of the sour milk employed,
alkali in the bread, both discoloring
it
free
and making
the
less
bitter,
have
brought
this
method
Bicarbonate of soda
causticity of
favor,
acid,
any remains without being neutralized by the lactic being less objectionable to the palate and less marked in
on the bread.
its effects
The mixture of dry tartaric acid and bicarbonate of soda with flour is well known to produce a light and palatable bread. Substituting
cream of
tartar
an
in place
is
the use of
Dr.
based upon
the
indeed,
all
fer-
ments
in
bread-making
structure.
He
works
To
this plan,
which
results in
most
although suited
to
The
use of bicarbonate of soda and sour milk has this objecthe proper adjustment of acid and soda
is
tion, that
rarely if ever
it
attained,
is
The
lent
proportions,
is
potassa,
much
we
eat
who regard
the bread
made
by
the alimentary
organs.
18
In
all
added
to the
dough,
However
be,
deficient
none of
wants are
May
it
add a
the
nutritive
same time
that
experimental solution.
The
each by
idea
itself,
normal
salt,
essential
to
body, in such form that the two mixed with flour would remain
inert
till
make
Of
all
They
higher tissue
to
be per-
store of phosphates.
They
Aside from
well
now
is
known
as such,
Frac-
diet into
constituent.
The
upon extreme mental exhaustion has led to the use of some form of phosphorus to renew the cerebral and nervous fibre.^
is
and the
is
effect of
imperfect diet
Sir
Benjamin Brodie.
OF BREAD-MAKING.
vigor of the system as a whole.
19
it
On
has been
owe
the prominence of
hardihood they so
uniformly display, in no small degree to the abundant phosphates supplied by the virgin soil to the cereals and meats that constitute
their food.
many
Oriental nations
is
the con-
is
illustrated in the
well-known
relish of
many
inferior animals
for bones.
Cattle,
In the preparation of ordinary superfine wheaten flour we by all that are contained
Outline drawing of a portion of a longitudinal section of MiUer^s Fig. 5. Bran, upon a scale of 150 diameters. This is the companion drawing to Fig. This is an accurate 3, which presents a transverse section of miller's bran.
drawing, under a camera lucida, and shows the great loss of nutritious matters in ordinary Miller''s
1,
Bran.
inner true bran;
3,
2,
thin
membranous
6, 6,
coat;
4,
coat
5,
20
in the gluten
made upon
and comprehensive
that
is,
more
fourteen times as
is
much phosphoric
it.
that
separated from
The
is
for the
most part
distributed, as already
It is
why
is
why
the gluten
also
more pro-
withdrawn, when
a large part of
superfine flour.
it is
Mege-Mouries recovered in part the nutritious matter when he employed the brari or groats extract as a ferment.
He
would
oth-
But
as
imprac-
even
if it
there remains, as the next best thing, the restoration of the phosphates.
They
are,
moreover, the
It is
salts,
sometimes
deficient.
known
grown
is
when
it
Thus, in
in-
we
oflfice
the whole
berry
is
flour.
These
and of the
and magnesia.
only necessary to
To
is
mix
1 This was the case with a sample of Algerian wheat analyzed l)y Millon. It contained soluble nitrogenous compounds. Compt. Rend., XXXVIII. 12. Mayer
found
less
in-
terior than
OF BREAD-MAKING.
which
is
21
Acid.
The phosphoric
source of
it,
acid
is
They
are boiled,
in great
measure withdrawn
acid, as
by
an
The
extract is then concentrated by boiling, and in this condition mixed with simple farinaceous matters, dried at a low heat to render it brittle, and pulverized. When now this pulverulent
acid
is
flour,
and
to this
mixture bicarbonate of
salt,
and bake,
carbonate
in order to the
production of bread.
The
of lime, and
of soda, and
forming cavities throughout the dough, and producing at the same time phosphate of lime and phosphate of soda. Instead of mixing the acid separately with the flour and then
this
may
in
condition preserved
until
the
dougii arises.
flour,
water.
Scientijic Precision in
Bread-making.
By
this process,
preparation
may be reduced
a thing by
itself.
22
ties
may be added
Sugar or
all,
acids,
aromatic fluids or
fruits,
butter or eggs,
any or
may
be incor-
which
is
to
None
its
of the constituents
starch or
mentation.
fermented
batch-bread.
By
adding a
little
wine
to the
powder
mixed pulver-
the wine, and a certain peculiar feel of the pile (cellular structure)
By
adding British
gum
(roasted
starch
or dex-
the
recalling this
common
By
adding
baked
of
its
By
By
ale,
flour,
and
salt,
made from
brewers' yeast.
This pro-
aroma and faint, agreeable bitter of the hop, in addition to the dextrine, alcohol, and sugar of the beer, and to those who relish these qualities, the cellular structure due to beer, the method leaves nothing to desire. A few experiments will satisfy any baker or cook that the qualities he covets in bread or pastry may be imparted to it with certainty upon the
Bread made
hy the
New Method
ill
Healthy
use of bread containing phosphates of lime and soda. has been settled in two ways.
Prac-
Bread has
OF BREAD-MAKING.
23
always contained phosphate of lime and phosphate of potassa (nearly allied to phosphate of soda), and the article of phosphatic bread has been in extensive use for a series of years, to the great satisfaction of those who have employed it. But
it
may
?
be asked,
Does
is
the
question
admit of a theoretical
doubt
Both the
The phosphate
the phosphate
of soda of lime
or
combination,
is
super-
wheaten
supply
fulfils
a legitimate want.^
But
it
may
there be a surplus
To
al
ture,
perhaps a
sufficient
answer
but there
at
is
another,
more
emphatic.
ated such portion of the nutriment offered as she required, and the
If the digestive system can thus easily
dispose of this great surplus, the task which the phosphatic bread
may
impose
is
a light one.
The
supei-fine wheat-flour,
which
instan-
and
in
it
some
is
prepared,
of
about three
This
1 See the statement of Mayer, already quoted. Mouri6s's analysis of the gluten coat, taken in connection with the correlation of the nitrogenous ingi-edients and phosphates, amply confirms the tmth of this remark.
24
SUMMARY.
The
wlieat-grain consists of an outside coat,
composed of sev-
eral layers, and constituting the pericarp or bran proper, which contains but httle nutritious matter; an inner envelope, the gluten,
and an interior mass of starch. In the ordinary method of bolting to produce superfine white
most of the
first
flour,
In Graham
flour, so
called, or
The Pumpernickel, or sour black bread of Westmade from flour of the latter kind. It contains, as does bread made from ordinary unbolted wheat-meal, all the nutritious
each other.
phalia, is
differs
by leavened or porous bread is that it permits the ready admission of the juices of the mouth and stomach employed in digestion. Without this the bread would be
chief advantage possessed
The
unhealthfuh
the starch
that,
The
object in kneading
is
thoroughly to incorporate
and water, so
surrounded
rise
may be
by an
to large cavities
The
object in baking
to
and
more
coagulated.
To make
The
is
known
to be
qualities of the
still
and on the
The
upon dough.
OF BREAD-MAKING.
deteriorates the flour
gluten.
smell.
It frequently
25
and
The
all
are not
destroyed by baking.
Each change
of the starch,
and carbonic
fungus
has
its
or plant.
To most
persons
warm
fermented bread
injurious, possibly,
it
has been suggested, because the vitality of some of the yeastplants has escaped the destructive action of the oven.
These
is
compounds,
their
ill
is
maintained, produce
effects
upon the
blood.
In
vital-
starch into dextrine and sugar, and the latter into lactic acid, so
that fermented bread
when
cold
is
less injurious.
If the fungi
to
dex-
and carbonic
injurious to
to
Numerous attempts have been made to give cellular structure dough without the aid of ferment. The method of carbonate
cream of
tartar,
and
and
and
tartaric
sure with water chai'ged Avith carbonic acid, have all had their
Dr.
Cirmilar, Vol.
XVI. No.
never
have found that freshly-baked fermented bread, crumbled up and mixed with flour, mashed potatoes, and water, passes into putreAxctive fermentation. The reason why warm fermented bread is not healthful to persons whose digestive powers are not in full vigor, while stale bread is less so, invites further observation and experiment.
wholly destroyed.
26
advocates.
methods,
them adds a nutritive ingredient to the bread. The method of Mege-Mouries, employing the extract of bran
or groats as a source of ferment,
is
commendable, as
;
it
tends to
time-con-
but
it is
suming, and, as experiment has shown, does not seem any more
certain, without equivalent care
and
w^atchfulness, to produce
good
method of brewers' yeast or sour dough. new method of raising bread, which, at proposes a The writer
the
same time
that
it
on the dough
made
light,
phosphates of
hme and
soda shall be
scientific precision
which
The
cellular
structure
be produced by
itself,
itself,
qualities
may may be
by employing the necessary agent for the For example, alcohol, dextrine, sugar, and flavoring purpose. extracts may be made to produce their specific effects upon the
imparted, each by
them
itself. Or they may be employed, several of Or they may be all united, and the most prized qualities of home-made bread conferred on the loaf, by replacing a part of the water required for kneading with ale. Thus the
dough, each by
together.
qualities
may
be given
The
down
will
make
the preparation of
all
OF BREAD-MAKING.
27
the
new method
of
making
from
consumption in the process of raising the bread. 2. Its restoration of the phosphates, which are in larger or
lesser
Its
is
oven
in
a few minutes.
result,
while
the
result
household production
5.
is
more frequently
It furnishes
its
moisture
much
longer
It
by persons
peculiar to fer-
mented bread
should lose
tion of
safety.
7.
its
follow.
It
may
it
be eaten
warm
with impunity,
is
freshness, or
become
some objectionable
qualities, before
may
be eaten with
It is a
quali-
and strength, reduces the measure of minimum and secures, with a very small
ties
;
required to a
dorrree of care
and
APPENDIX
The
in
details of the
Paris, the
common method of making bread practised method of Mege-Mouries, and the new method,
Common Method
At
practised in Paris.
dough)
taken,
and four
kilogrammes of water.
ing,
morn-
leaven.
of flour and
four
kilogrammes of
At
At
forms the first quality of leaven. two o'clock in the afternoon sixteen kilogrammes of flour
this
:
this
is
the
the
complete leaven
is
hundred pounds of
flour
and
fifty-two
grammes of yeast.
in solution
two
kilo-
grammes of salt, and mixed with from three hundred to six hundred grammes of yeast, are added to the leaven, and made into
well-kneaded dough.
With made in
\st
the following
Batch.
above, which
is
bread are
half the
rise,
dough prepared as
set into the
and then
oven.
APPENDIX.
29
and not
The bread
2d Batch.
of this
first
baking
is
particularly light.
The
first
batch
is
mixed
this
dough
The same quantity of flour, water, and salt, with 3d Batch. three hundred grammes of yeast, are again added to the dough, of which half is baked as usual.
4:tk
Batch.
5th Batch.
and produces
what
is
3fethod of Mege-Mouries.
It
is
assumed
72
15
that
wheaten
"
"
flour.
11
1.
"
bran.
At
six
o'clock
the
afternoon
take
40
litres^
(kilo-
grammes) of water at 18 R. (72J^ Fahr.), add 70 gram, of pure yeast, or 700 gram, common grocer's yeast, and 100
gram, starch-sugar.
if
(Instead of
of
the
yeast and
sugar,
take,
necessary, 26
is
gram,
tartaric
acid.)
The
place where
at the tem-
the mixture
set aside
perature of 18 R.
2.
the
15
kil.
750 gram, of
and
At two
The 70
litres Avith
treated, after
litres,
A litre
grammes
30
APPENDIX.
with which the 72 kih 750 gram, of white flour and 700 gram,
of salt are to be kneaded into a dough.
tlie
(The bran is again extracted with 30 Htres of water and extract employed in the next batch.)
5.
6.
The dough
is
When
raised,
New
Method,
I.
Self-raising flour
is
common
it
salt are
is
With
this flour,
knead
in sufficient
water
to
make a
and bake
for a single
The
acid
prepared by
itself,
and
may
flour
at the
same time
the equivalent
quantities having
in separate parcels,
mixed
This
ap-
in equivalent quantities,
is
may be added
The method
plied to
use, is as follows
1.
Stir
sifted
dry
flour, to wliich
Mix
in-
to time cold
water a pint
stirring
until just
it
in a deep tin
1 The acid measure should contain 140 grains (9 grammes), and the soda measure 62 grains (4 grammes), for one pound of flour.
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