Food Industries An Elementary Text book On the Production And Manufacture of St
Food Industries An Elementary Text book On the Production And Manufacture of St
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This inevitable waste has led to attempts to convert dough into a porous form by other methods than that of fermentation. Many mechanical and chemical proc- esses of aerating dough with CO 2 have been invented, but in Fig. 23. Bread After Leaving Wrapping Machine. (Courtesy of Ward Baking Co. ) England and the United States, only two have met a slight suc- cess.
I. Chemical Process. Use of baking powders. See Chapter VIII.
II. Aerated Bread. In this process water is saturated with CO 2 prepared... by chemical reaction. This highly charged water is then mixed with flour under pressure in air-tight chambers.
IO2 FOOD INDUSTRIES When the pressure is lowered the dough is forced out and blown up by the expanding gas. It is cut into loaves quickly and baked. This bread is very light, porous and involves no waste of ma- terial but unfortunately it has an insipid taste due to the absence of the by-products of yeast, so has never met with great success.
THE CRACKER OR BISCUIT INDUSTRY.
Those products formerly known in the United States as crack- ers and in England as biscuit originally included only varieties of unleavened bread, such as the commonly known pilot bread, ship's biscuits and water crackers, but the march of progress in the last half century has greatly enlarged the field of this industry until it now includes many articles formerly considered cakes, pastry and confectionery.
What to read after Food Industries An Elementary Text book On the Production And Manufacture of St?
You can find similar books in the "Read Also" column, or choose other free books by Hermann T Hermann Theodore Vult to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
This inevitable waste has led to attempts to convert dough into a porous form by other methods than that of fermentation. Many mechanical and chemical proc- esses of aerating dough with CO 2 have been invented, but in Fig. 23. Bread After Leaving Wrapping Machine. (Courtesy of Ward Baking Co. ) England and the United States, only two have met a slight suc- cess.
I. Chemical Process. Use of baking powders. See Chapter VIII.
II. Aerated Bread. In this process water is saturated with CO 2 prepared... by chemical reaction. This highly charged water is then mixed with flour under pressure in air-tight chambers.
IO2 FOOD INDUSTRIES When the pressure is lowered the dough is forced out and blown up by the expanding gas. It is cut into loaves quickly and baked. This bread is very light, porous and involves no waste of ma- terial but unfortunately it has an insipid taste due to the absence of the by-products of yeast, so has never met with great success.
THE CRACKER OR BISCUIT INDUSTRY.
Those products formerly known in the United States as crack- ers and in England as biscuit originally included only varieties of unleavened bread, such as the commonly known pilot bread, ship's biscuits and water crackers, but the march of progress in the last half century has greatly enlarged the field of this industry until it now includes many articles formerly considered cakes, pastry and confectionery.
What to read after Food Industries An Elementary Text book On the Production And Manufacture of St?
You can find similar books in the "Read Also" column, or choose other free books by Hermann T Hermann Theodore Vult to read onlineMoreLess
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