A treatise on the art of making good and wholesome bread of wheat, oats, rye, barley, and other farinaceous grain : 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 Frederick Accum.

  • Accum, Friedrich Christian, 1769-1838.
Date:
1821
Catalogue details

Licence: Public Domain Mark

Credit: A treatise on the art of making good and wholesome bread of wheat, oats, rye, barley, and other farinaceous grain : 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 Frederick Accum. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

    8/206
    Sketch of the Art of Making Bread. I have eluci- dated the chemical constitution of the substances of which Bread is made among civilized nations, as well as of various nutritive materials, besides Bread Corn, which are used in different countries as substitutes ■ - ' for Bread. I have described the chemical analysis of Bread Flour, its immediate constituent parts, their propor- tions in different kinds of grain, and the method of separating them. I have pointed out the materials more particularly fitted for the fabrication of Bread j I have explained the reason why a variety of Alimen- tary Farinaceous Seeds, in common use, cannot be made into light and porous loaf bread, although they are well calculated, under other forms, of being con- verted into highly nutritious food.