Baking Test as Commercially Applied to Wheat and Flour (Classic Reprint)
Language: English
Published by Forgotten Books, 2018
- Softcover
- New
Seller: Forgotten Books, London, United KingdomForgotten Books
AbeBooks seller since June 2, 2021
Condition: New
£ 14.33
Quantity: Over 20 available
Add to basketItem description from seller
Print on Demand. Delving into the intricate art of wheat and flour assessment, this book presents groundbreaking methods for discerning the relative baking value of diverse wheat varieties and flour batches. These techniques empower millers and bakers alike with a scientific framework for evaluating wheat quality. The author, a pioneering expert in the field, meticulously outlines a standardized system for milling and baking, ensuring consistent and unbiased results across laboratories. This system revolutionizes the grading of wheat, shifting it away from subjective sensory analysis toward objective chemical and physical tests. The book underscores the need for a common approach to milling and baking, highlighting the vast disparities prevalent among commercial laboratories. It offers a comprehensive solution, urging the adoption of precise protocols for yeast potency, dough hydration, and expansion, alongside the use of a standardized flour sample. By implementing these methodologies, the author believes that the industry can overcome the current inconsistency in reporting and establish a reliable system for wheat and flour assessment. This, in turn, will lead to more informed decision-making, improved flour quality, and ultimately, enhanced bread-making practices. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book.…
Seller Inventory # 9781332881796_0
- Title
- Baking Test as Commercially Applied to Wheat and Flour (Classic Reprint)
- Author
- Peter Gustave Pirrie
- Publisher
- Forgotten Books
- Publication year
- 2018
- Condition
- New
- Book Type
- print-on-demand item
- Binding
- Paperback
- Language
- English
- ISBN 10
- 1332881793
- ISBN 13
- 9781332881796
- Seller catalogs
- General Engineering
The general idea of the system.is first to mill the wheat sample to flour, than to analyze the flour and bake it under identical conditions with a standard flour. In this way the sample can be judged in terms of the standard flour of the locality. Such.a comparison would be very valuable if it were not that the methods of milling and the various systems of'baking used by the different commercial laboratories are so varied that it is difficult to place a comparative value on reports of wheats or flours tested in different laboratories.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
"Synopsis" may belong to another edition of this title.
Forgotten Books
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Forgotten Books’ Classic Reprint Series utilizes the latest technology to regenerate facsimiles of historically important writings. Careful attention has been made to accurately preserve the original format of each page whilst digitally enhancing the quality of the aged text.
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Forgotten Books publishes hundreds of thousands of rare and classic books.
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
This text has been digitally restored from a historical edition. Some errors may persist, however we consider it worth publishing due to the work's historical value.
The digital edition of all books may be viewed before purchase if you request a sample.
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