A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains
- Subtitle
- Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world
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Table of contents
1. Front matter2. A TREATISE ON THE ART OF MAKING GOOD AND WHOLESOME BREAD OF WHEAT, OATS, RYE, BARLEY, AND OTHER FARINACEOUS GRAIN3. PRELIMINARY OBSERVATIONS.4. HISTORICAL SKETCH OF THE ART OF MAKING BREAD.5. Analysis of Bread Flour.6. Unleavened Bread.7. Leavened Bread,8. Bread made with Yeast.9. Bread made with Yeast. (continued 2)