The chemistry of breadmaking / by James Grant.

  • Grant, James, 1859-
Date:
1912
Catalogue details

Licence: In copyright

Credit: The chemistry of breadmaking / by James Grant. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    9/262 (page 5)
    PREFACE This volume, on the application of science to the very important industry of Breadmaking, is put forward in the hope that it may fill in a gap which undoubtedly exists in the literature and text-books on this subject. It does not lay claim to any literary merit, but should rather be looked upon as an honest endeavour to assist learners who are groping in some amount of obscurity or darkness, with the dawn only just beginning to break. The majority of earnest students in breadmaking— and there are many—have not the same opportunities that are enjoyed by their fellows in other industries, in most of which there is a plethora of books, many of a very excellent character. For books the breadmaking industiy at the moment is dependent upon the efforts of Mr. William Jago of Brighton, and Mr. John Kirkland of the School of Baking and Confectionery in the London Borough Polytechnic, in addition, of course, to several useful trade papers. This book is not intended to be a text-book on either chemistry or physics, but rather on the application of these and the kindred science of technical mycology to the subject of Breadmaking. It is advised that all who study its contents should do so in conjunction with some simple text-books on chemistry, physics, mechanics, and the elements of biology and botany. Recourse has been had in a few instances to chemical equations, and whenever they have been used, the names