y; Phosphate Content of Cereals; Phosphorus Requirements
of a Ration; Mechanical Action of Cereals
upon Digestion; Cost and Nutritive Value of Cereals.
CHAPTER X
WHEAT FLOUR 133
Use for Bread Making; Winter and Spring Wheat
Flours; Composition of Wheat and Flour; Roller Process
of Flour Milling; Grades of Flour; Types of Flour; Composition
of Flour; Graham and Entire Wheat Flours;
Composition of Wheat Offals; Aging and Curing of Flour;
Macaroni Flour; Color; Granulation; Capacity of Flour
to absorb Water; Physical Properties of Gluten; Gluten
as a Factor in Bread Making; Unsoundness; Comparative
Baking Tests; Bleaching; Adulteration of Flour; Nutritive
Value of Flour.
CHAPTER XI
BREAD AND BREAD MAKING 158
Leavened and Unleavened Bread; Changes during
Bread Making; Loss of Dry Matter during Bread Making;
Action of Yeast; Compressed Yeast; Dry Yeast; Production
of Carbon Dioxid Gas and Alcohol; Production
of Soluble Carbohydrates; Production of Acids in Bread
Making; Volatile Compounds produced during Bread
Making; Behavior of Wheat Proteids in Bread Making;
Production of Volatile Nitrogenous Compounds; Oxidation
of Fat; Influence of the Addition of Wheat Starch
and Gluten to Flour; Composition of Bread; Use of
Skim Milk and Lard in Bread Making; Influence of
Warm and Cold Flours in Bread Making; Variations in
the Process of Bread Making; Digestibility of Bread;
Use of Graham and Entire Wheat in the Dietary; Mineral
Content of White Bread; Comparative Digestibility
of New and Old Bread; Different Kinds of Bread; Toast.
CHAPTER XII
BAKING POWDERS 186
General Composition; Cream of Tartar Powders; Residue
from Cream of Tartar Baking Powders; Tartaric
Acid Powders; Phosphate Baking Powders; Mineral and
Organic Phosphates; Phosphate Residue; Alum Baking
Powders; Residue from Alum Baking Powders; Objections
urged against Alum Powders; Action of Baking
Powders and Yeast Compared; Keeping Qualities of
Baking Powders; Inspection of Baking Powders; Fillers;
Home-made Baking Powders.
CHAPTER XIII
VINEGAR, SPICES, AND CONDIMENTS 193
Vinegar; Chemical Changes during Manufacture of
Vinegar; Ferment Action; Materials used in Preparation
of Vinegars; Characteristics of a Good Vinegar;
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