The Story of a Loaf of Bread

by T. B. Wood

CHAPTERS IV, V, AND VI.

The Technology of Bread Making, by W. Jago. (Simpkin, Marshall and Co., 1911.)

Modern Development of Flour Milling, by A. E. Humphries. (Journal of the Royal Society of Arts, Vol. LV, p. 109.)

Home Grown Wheat Committee’s Reports. (59, Mark Lane, London, E.C.)

The Chemistry of Strength of Wheat Flour, by T. B. Wood. (Journal of Agricultural Science, Vol. II, pp. 139, 267.)