Bread-analysis : a practical treatise on the examination of flour and bread / by J. Alfred Wanklyn and W.J. Cooper.

  • Cooper W. J. (William John)
Date:
1886
Catalogue details

Licence: Public Domain Mark

Credit: Bread-analysis : a practical treatise on the examination of flour and bread / by J. Alfred Wanklyn and W.J. Cooper. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

    24/96 (page 12)
    Percentage composition of fine whcaton flour in its ordinary air-dried condition— Carbon 38-350 Hydrogen . 7-194 Nitrogen 2-080 'Oxygen 51-075 Ash 0-701 100-000 BREAD. Bread is made when flour is converted into dougli and ren- dered vesicular and baked. The manner in which this is accomplished, as well as the exact practical details, are sulijectto some degree of variation. I quote the following from an old book, date 1813 :— Mr. Dossie, who appears to have paid great attention to the art of baking, gives the following simple ar.d much approved method of making good white bread : take of fine flour, six pounds; of water, moderately warm, but not hot, two pints and a holf; of liquid yeast, eight spoonfuls; and of salt, two ounces. Tut about a pint of warm water to the yeast, and mix them well, by beating them together with a whisk. Let the salt be put to the remaining part of the Avatcr, and stirred till completely dissolved. Then put both <iuantities of the fluid gradually to the flour, and knead the mr.ss well till the whole is properly mixed. The dough thus mada must stand four or five hours, that is till the exact moment of its being fully risen, and before it is sensibly perceived to fall. It is then to be formed into loaves and immediately placed in the oven. To bake it properly, is *Inchicling trace of suliihur.