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Bread-making, in its widest sense, consists in giving to the flour of certain grains convenient form for the purposes of food. What the form shall be is determined by several considerations, the most important of which is the adaptation of the food to the requirements of digestion. In order to this adaptation, the most essential quality of the bread is surface for the action of the digesting fluids. Bread presenting great surface, so as to yield promptly to the agents of digestion, is healthy, while that which presents little surface, so as to overtask the powers of digestion, as in the case of heavy bread, is not healthy. Surface is gained most conveniently by giving to the mass of flour the cellular structure of raised or light bread. This cellular structure permits the fluids of the mouth and stomach to pass in by capillary action, and by endosmosis and exosmosis to penetrate every part of the mass and accomplish the office of digestion.
This booklet is a look at the actual reasons that the theory of bread making is so important to our daily nutrition and why the idea of taking grain and making it into bread is such as essential part of any diet. It has plenty of illustrations and diagrams, and includes a close look at the fermentation process.
Theory of Bread Making Topics Covered Include
- Difficulties of bread-making
- Effects of fermentation
- Mould poisonous
- The ideal loaf
- Mege-mouries’s process
- Can fermentation he avoided
- The new method
- Scientijic precision in bread-making
- Preparation of the acid
- Is bread made by the new method healthy
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