A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains / 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
The cover image was created by the transcriber and is placed in the public domain.
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.
By FREDRICK ACCUM,
OPERATIVE CHEMIST ,
Lecturer on Practical Chemistry, on Mineralogy, and on Chemistry applied to the Arts and
Manufactures; Member of the Royal Irish Academy; Fellow of the Linnæan Society;
Member of the Royal Academy of Sciences, and of the Royal Society
of Arts of Berlin, &c. &c.
Friedrich Christian Accum
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CONTENTS.
PRELIMINARY OBSERVATIONS.
Bread Corn,
The Bread-Fruit.
Sago Bread.
SAGO.
Casava Bread.
TAPIOCA.
Plantain Bread.
Banana Bread.
Bread of Dried Fish.
Bread made of Moss.
Bread made of Earth.
Analysis of Bread Flour.
THEORY OF THE PANIFICATION OF BREAD FLOUR.
Unleavened Bread.
To make Oatmeal Cakes.
Mixed Oatmeal and Pease Bread.
Unleavened Maize Bread.
Unleavened Bean-Flour Bread.
Unleavened Acorn Bread.
Sea Biscuit.
Leavened Bread,
Leavened Rye Bread.
Hungarian Rye Bread.
Bread made with Yeast.
METHOD OF MAKING WHEATEN BREAD, AS PRACTISED BY THE LONDON BAKERS.
QUANTITY OF BREAD OBTAINABLE FROM A GIVEN QUANTITY OF WHEATEN FLOUR.
Home-made Wheaten Bread.
To make Pan Bread.
Brown Wheaten Bread.
Mixed Wheaten Bread.
Rolls, French Bread, Muffins and Crumpets.
Barley Bread.
Mixed Barley Bread.
Rye Bread.
Turnip Bread.
Rice Bread.
Potatoe Bread.
Potatoe Rolls.
Apple Bread.
Domestic Oven for Baking Bread.
Popular Errors concerning the Quality of Bread.
Laws prohibiting the Adulteration of Bread and Bread Flour.
Economical Application of Yeast.
Economical Preparation of Yeast.
Potatoe Yeast.
Method of Preserving Yeast.
