Bread and the Principles of Bread Making

Description:

Report discussing the different factors and principles behind bread making, including types of grain, yeast, dough, baking methods, chemical composition, and its nutritional values.

Creator(s): Atwater, Helen W.
Creation Date: 1900
Partner(s):
UNT Libraries Government Documents Department
Collection(s):
USDA Farmers' Bulletins
Usage:
Total Uses: 400
Past 30 days: 17
Yesterday: 0
Creator (Author):
Publisher Info:
Place of Publication: Washington D.C.
Date(s):
  • Creation: 1900
Description:

Report discussing the different factors and principles behind bread making, including types of grain, yeast, dough, baking methods, chemical composition, and its nutritional values.

Note:

Superseded by Farmer's bulletin no. 389. "Prepared under the supervision of the Office of Experiment Stations." Includes bibliographical references.

Physical Description:

39 p. : ill. ; 23 cm.

Language(s):
Subject(s):
Keyword(s): grains for making bread
Contributor(s):
Series Title: Farmers' bulletin (United States. Dept. of Agriculture)
Added Title: Farmers' bulletin (United States. Dept. of Agriculture); no. 112
Partner:
UNT Libraries Government Documents Department
Collection:
USDA Farmers' Bulletins
Identifier:
  • OCLC: 15045351 |
  • SUDOC: A 1.9:112
  • ARK: ark:/67531/metadc85539
Resource Type: Pamphlet
Format: Text