The Project Gutenberg eBook of A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains

This ebook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this ebook or online at www.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook.

Title: A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains

Author: Friedrich Christian Accum

Release date: October 4, 2019 [eBook #60424]
Most recently updated: October 17, 2024

Language: English

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)

*** START OF THE PROJECT GUTENBERG EBOOK A TREATISE ON THE ART OF MAKING GOOD WHOLESOME BREAD OF WHEAT, OATS, RYE, BARLEY AND OTHER FARINACEOUS GRAINS ***

The cover image was created by the transcriber and is placed in the public domain.

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 FREDRICK ACCUM,
OPERATIVE CHEMIST,
Lecturer on Practical Chemistry, on Mineralogy, and on Chemistry applied to the Arts and
Manufactures; Member of the Royal Irish Academy; Fellow of the Linnæan Society;
Member of the Royal Academy of Sciences, and of the Royal Society
of Arts of Berlin, &c. &c.
LONDON:
PRINTED FOR THOMAS BOYS, 7, LUDGATE HILL,
By C. Green, Leicester Street, Leicester Square.
1821.
PREFACE.
LONDON,
COMPTON STREET, SOHO.

The object of this Treatise is to exhibit the chemical principles of the art of making good and wholesome Bread, of Wheat, Oats, Rye, Barley, Rice, Potatoes, and other farinaceous substances used for this purpose in different parts of the world.

I have first taken a view of the chemical constitution of the Alimentary Substances derived from the vegetable kingdom, and have added an Historical Sketch of the Art of Making Bread. I have elucidated 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 proportions 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; I have explained the reason why a variety of Alimentary Farinaceous Seeds, in common use, cannot be made into light and porous loaf-bread, although they are well calculated, under other forms, of being converted into highly nutritious food.

I have explained the chemical distinction which exists between bread made with yeast, as well as with leaven, and bread made without either of these species of ferment; and, lastly, I have given specific directions for making the different kinds of Bread prepared from Wheat, Oats, Rye, Barley, Rice, Maize, Buck-wheat, Potatoes, and other farinaceous substances, as practised in various countries.

FREDRICK ACCUM.