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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    Some proteids are soluble and have the property of converting starch into sugar. The more important proteids of the wheat grain are : (1) Aleurone, found chiefly in the cerealin cells and germ. (2) Gluten consisting of (a) Glutin. (b) Mucin. (c) Vegetable fibrin. (3) Soluble albuminoids. (a) Vegetable albumin. (b) Legumin. Carbo-HydratBS.— Ihese bodies are compounds of carbon, hydrogen and oxygen in which the hydrogen and oxygen are in the exact proportions to form water. The following table gives a list of the more important carbo-hydrates and their simplest formulie: Animal Vegetable C C C C C c;h 12H220 (jHiflOg (jHjoOg flHjoOfl bHjoO.- 'n 10 ,0.-. /Lactose or Milk Sugar 1 Glycogen or animal starch Starch Dextrin Cellulose ... Woody fibre Dextrose, glucose or grape sugar Maltose or malt sugar ... Sucrose or cane sugar ... The constitution of the carbo-hydrates will be readily understood by breaking up the formula of a carbo- hydrate into carbon and molecules of water. For example Ci2H220ii is the formula for cane sugar or ^0^12^0 22^11 C,.,H9,0, But HjO i sucrose; this may be written Ci2(H20Xi. . the formula for water, and it will be observed that there is just sufficient hydrogen to combine with the oxygen to form eleven molecules of water, so that cane sugar might be regarded as twelve atoms of carbon combined with eleven molecules of water. In a similar way any carbo- hydrate may be shown to contain the elements of hydrogen and oxygen in the exact proportions to form water. A very simple experiment will show that cane sugar contains carbon and water. Place a cube of loaf