Excerpt from Quality in Wheat Some writers use the term 'strength' to designate the ability of flour to take up water in making dough of a standard viscosity, and an instrument called a 'vis cometer' has been devised for the purpose of making careful comparisons between diiierent samples of dough. Flours difler, however, so much that, as a matter of fact, they cannot all be worked up into the same kind of dough. Some doughs are sticky while still very stifi, and others do not become sticky at all unless made ...
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Excerpt from Quality in Wheat Some writers use the term 'strength' to designate the ability of flour to take up water in making dough of a standard viscosity, and an instrument called a 'vis cometer' has been devised for the purpose of making careful comparisons between diiierent samples of dough. Flours difler, however, so much that, as a matter of fact, they cannot all be worked up into the same kind of dough. Some doughs are sticky while still very stifi, and others do not become sticky at all unless made very slack. The information obtained by the use of the viscometer is of comparatively little value, be cause in some instances a slack dough will give a loaf of good shape. Even after long fermentation, and, in other cases, a very stifi dough will ultimately spread over the sides of the baking tin if these are not very high and produce a loaf of a very poor-shape. A baker needs to know how much water can he added to the flour without spoiling the shape of the loaf.' Other things being equal, he will prefer the dough which takes up the largest quantity of water. As such dough is usually the most sleek and the easiest to work. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at ... 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.
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
Add this copy of Quality in Wheat (Classic Reprint) to cart. $25.42, new condition, Sold by Paperbackshop International rated 2.0 out of 5 stars, ships from Fairford, GLOS, UNITED KINGDOM, published 2018 by Forgotten Books.
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
Add this copy of Quality in Wheat (Classic Reprint) to cart. $34.26, new condition, Sold by Paperbackshop rated 4.0 out of 5 stars, ships from Bensenville, IL, UNITED STATES, published 2018 by Forgotten Books.
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