This document is a complete and informative treatment on bread and the principles of bread making as prepared by Miss Helen W. Atwater. The document includes all the available sources of information, including standard works on the subject, and has prepared the material for publication under the supervision of Director C. D. Woods, of the Maine Agricultural Experiment Station, who for some time has been immediately concerned with the investigations conducted under the auspices of this Office which have had to do with bread and bread making.
Perhaps no topic connected with the subject of human food is of more general interest than bread, and this bulletin, which summarizes the most recent information on the subject, is believed to be both useful and timely.
Topics Covered
- Introduction to Bread
- Grains and flours
- Wheat
- Structure
- Composition
- Milling
- Impurities and falsifications of wheat flour
- Rye
- Barley and oats
- Corn, or maize
- Rice, millet, buckwheat, etc
- Yeast and other leavening agencies
- The theory of fermentation
- Yeast
- Substitutes for yeast
- Raised bread
- Preparation of the dough
- Straight dough
- Sponge dough
- Ferment, sponge, and dough method
- Scotch barm method
- Bread made with leaven
- Special breads
- Fancy leavened breads
- Unleavened breads
- Household methods of bread making
- Quick-raising method
- Slow-raising method
- Baking and cooling
- Chemical composition
- Stale bread
- Imperfections and impurities in bread
- Nutritive value and cost of bread
- Comparison of the composition of breads and other foods
- Digestibility of different kinds of bread
- Market value of bread
