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Friedrich Christian Accum
A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world

A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world

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A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world

by Friedrich Christian Accum

EN·~3 hours·7 chapters

Chapters

7 total

1

A TREATISE ON THE ART OF MAKING GOOD AND WHOLESOME BREAD OF WHEAT, OATS, RYE, BARLEY, AND OTHER FARINACEOUS GRAIN

4:39

2

PRELIMINARY OBSERVATIONS.

14:47

3

HISTORICAL SKETCH OF THE ART OF MAKING BREAD.

19:39

4

Analysis of Bread Flour.

10:55

5

Unleavened Bread.

9:12

6

Leavened Bread,

6:28

7

Bread made with Yeast.

2:07:20

Collections

History - Other

3666 titles

Science - Chemistry/Biochemistry

400 titles

Cooking & Drinking

471 titles

Nutrition

162 titles

Details

Full title

A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world

Language

en

Duration

~3 hours (185K characters)

Publisher of text edition

Project Gutenberg

Credits

Produced by deaurider, Barry Abrahamsen, and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Release date

2019-10-04

Rights

Public domain in the USA.

Source

https://www.gutenberg.org/ebooks/60424

Subjects

About the author

Friedrich Christian Accum

1769–1838

Known for turning chemistry into practical knowledge, this German-born chemist became one of the early voices warning the public about dangerous food adulteration in Britain. His work also helped explain the science of gas lighting at a moment when cities were rapidly changing.

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