The elementary principles of breadmaking / by John Goodfellow.

  • Goodfellow, John.
Date:
1895
Catalogue details

Licence: Public Domain Mark

Credit: The elementary principles of breadmaking / by John Goodfellow. 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.

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    THE ELEMENTARY PRINCIPLES OF BREADMAKING. Part I. The Structure, Nature and Composi- tion of the Raw Products used in Breadmaking. CHAPTER /. THE STRUCTURE OF THE WHEAT GRAIN. The wheat plant is an annual grass belonging to the natural order Graminaceae, and is named Triticum. ' The grain of the wheat plant is an oval body, with a •deep furrow or crease running longitudinally on one side, and a small wrinkled depression near the base of the opposite side, indicating the position of the germ, below which is the scar marking the point of attachment to the stalk. If a longitudinal section be made along the line of the crease, the following parts maybe seen with ease by the aid of a microscope; (i) An outer protecting envelope named the bran. (2) An internal white soft kernel—the endosperm. (3) A yellowish body situated near the base of the grain—the germ, separated from the endosperm by an organ named the scutellum. c