The Story of a Loaf of Bread

by T. B. Wood

INDEX

• Aerated bread, [104]
• Amino-acids, [116]
• Ash of bread, [119]
• Baking, [63], [91]
• Baking powders, [102]
• Biffen’s new varieties, [49], [59]
• method, [41], [46], [58]
• Bread, amount in diet, [127]
• composition of, [109]
• variations in, [120]
• water in, [135]
• Break rolls, [81]
• Breeding of wheat, [29], [35], [40]
• Burgoyne’s Fife, [59]
• Climate suitable for wheat, [2], [28]
• Clover as preparation for wheat, [8]
• Colloids, [67]
• Continuous growth of wheat, [7]
• Crookes, Sir W., shortage of nitrogen, [5]
• Cropping power of wheats, [32]
• Cross-breeding, [40]
• Digestibility of bread, [124]
• Dressing wheat, [16]
• Dry farming, [10]
• Elements required by wheat, [2]
• Energy-values, [111]
• Fat in bread, [113]
• Fermentation in dough, [94]
• Fibre, [114]
• Field plots, accuracy of, [32]
• Fife wheat, [47], [57]
• Flour, composition of, [122]
• grades of, [88], [122]
• self-rising, [102]
• Food-value of various breads, [120]
• of starch, etc. in bread, [110]
• Foreign wheat growing, [21]
• Fuel-values, [111]
• Futures, [26]
• Germ, food-value of, [132]
• in milling, [89]
• in bread, [114], [132]
• Gluten, [63]
• properties of, [68]
• Grades of flour, [88], [122]
• of wheat, [23]
• Home Grown Wheat Committee, [53], [56]
• Hopkins’ work, [132]
• Hybridisation, [40]
• Improvers, flour, [100]
• Indigestible matter in bread, [114]
• Inheritance in wheat, [41]
• Johannsen, [37]
• Judging wheats, [60]
• Lawes and Gilbert, [4]
• Liebig, [3]
• Little Joss wheat, [51]
• Manuring wheat, [3], [7]
• Markets, home, [16]
• foreign, [22], [27]
• Market quotations, [19]
• Mendel’s laws, [40]
• Milling, history of, [74], [77]
• effect of, on flour, [122]
• Mineral manures, [3]
• Minnesota experiments, [36]
• Natural moisture in wheat, [52]
• Nitrogen, cost of, in manures, [4]
• fixation, [8]
• for wheat, [4]
• from air, [6]
• scarcity of, [5]
• synthetic, [6]
• Ovens for baking, [99]
• Patents flour, [88]
• Pedigree in wheat, [39]
• Phosphates in bread, [119]
• in diet, [131]
• in flour, [70]
• Plots for yield testing, [32]
• Protein, cost of, in diet, [116]
• in bread, [115]
• Prout’s system of farming, [7]
• Pure-line theory, [37]
• Purification of flour, [86]
• Rainfall for wheat, [2]
• Red Fife, [47]
• Reduction rolls, [87]
• Roller mill, [79]
• Rotation of crops, [9]
• Rothamsted experiments, [4]
• Rust-proof wheat, [51]
• Sale of bread, [105]
• of wheat, [16]
• Scaling loaves, [96]
• Selection for cropping power, [35]
• Self-rising flour, [102]
• Separation of flour, [85]
• Semolina, [86]
• Sheep-folding, [10]
• Soils for wheat, [2]
• “Standard” flour, [135]
• Starch in bread, [110]
• Stone mill, [75]
• Strength of flour, cause of, [62]
• of flour, test for, [66], [72]
• of wheat or flour, [53]
• Strong wheats, characters of, [60]
• value of, [59]
• Sugar in bread, [112]
• Synthetic nitrogenous manures, [6]
• Thrashing wheat, [15]
• Turbidity test for strong wheats, [73]
• Variety of wheat, choice of, [28]
• testing, [32]
• Virgin soils, [5]
• Water in bread, [109], [135]
• Weak wheats, characters of, [61]
• Weights and measures, [17]
• Yeast, growth in dough, [94]
• Yield of wheat, conditions of, [28]

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