On the Composition of Food and how it is Adulterated: With Practical Directions for Its Analysis |
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Page xi
... Flour and bread Manufacture of flour Baking Qualitative analysis of flour : Water , starch , gluten , albumen , grape sugar , bran , fats Quantitative analysis of flour • Composition of wheat flour Composition of bran PAGE 1 2 7 10 13 ...
... Flour and bread Manufacture of flour Baking Qualitative analysis of flour : Water , starch , gluten , albumen , grape sugar , bran , fats Quantitative analysis of flour • Composition of wheat flour Composition of bran PAGE 1 2 7 10 13 ...
Page xv
... flour , milk of almonds , gum , gum traga- canth , chalk , turmeric , sugar , cerebral matter , carbonate of soda , zinc Report of the Commission of the ' Lancet ' CHAPTER VI . PAGE 142 • 143 144 • 145 146 147 148 · 150 152 ON MINERAL ...
... flour , milk of almonds , gum , gum traga- canth , chalk , turmeric , sugar , cerebral matter , carbonate of soda , zinc Report of the Commission of the ' Lancet ' CHAPTER VI . PAGE 142 • 143 144 • 145 146 147 148 · 150 152 ON MINERAL ...
Page 1
... FLOUR AND BREAD . By far the most important article of food is bread ; meat being denied to thousands who , in this country , live upon little more than bread and butter , potatoes , and tea . This valuable food can be prepared from the ...
... FLOUR AND BREAD . By far the most important article of food is bread ; meat being denied to thousands who , in this country , live upon little more than bread and butter , potatoes , and tea . This valuable food can be prepared from the ...
Page 2
... flour is scarcely ever used for that purpose . But let it be understood that if bread gene- rally consists of wheaten flour , wheaten bread is liable to be adulterated by every one of the meals just mentioned . I purpose in the ...
... flour is scarcely ever used for that purpose . But let it be understood that if bread gene- rally consists of wheaten flour , wheaten bread is liable to be adulterated by every one of the meals just mentioned . I purpose in the ...
Page 3
... flour becomes acid chiefly in the centre , and in this state has a tendency to ball together in lumps , acquiring a rough nature , like coarsely ground gypsum , and is much less fit for bread . The facility with which flour is spoiled ...
... flour becomes acid chiefly in the centre , and in this state has a tendency to ball together in lumps , acquiring a rough nature , like coarsely ground gypsum , and is much less fit for bread . The facility with which flour is spoiled ...
Other editions - View all
On the Composition of Food and How It Is Adulterated, Practical Directions ... William Marcet No preview available - 2023 |
On the Composition of Food and How It Is Adulterated, Practical Directions ... W. Marcet No preview available - 2017 |
Common terms and phrases
acetic adulteration alcohol allspice alum ammonia analysis angular cells appearance arrow-root ashes berry black pepper black tea blue colour boiled bread Capsicum carbonate of lime carbonic acid cassia cayenne cayenne pepper Chemical chicory chloride cinnamon cloves cocoa coffee colouring matter comfit consists containing copper detected diam dilute hydrochloric acid Diseases dissolved distilled dried dryness employed Engravings essential oil evaporate extract Fcap fermentation filter fluid ginger globules grains grape sugar green tea Hospital husk hydrochloric acid infusion insoluble iron Lancet leaves Lignine liquid magnesia method microscope mixed mixture nitric acid nutmeg obtained pepper potash potato flour powder precipitate quantity residue roasted sago salt sample seed soda soluble solution spice starch starch corpuscles starch granules structure substance sulphate of lime sulphuric acid tannin tea-leaves tion tube turmeric vegetable vinegar volatile oil weight wheat white mustard wine woody fibres yellow yield دو وو
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