J. Biol. Chem. 85: 195 (1929).
Bryant, J. P. Starch and Staleness. The Northwestern Miller 147: 747 (1926).
440 FLOUR AND BREAD
Bungenberg de Jong, H. L. Gluten Formation. J. Soc. Chem. Ind. 52: 391T
(1933).
Butcher, C. H. The Microscopy of Food Products. 4. Starches and Their
Characteristics. Food 4: 341 (1934).
Cohn, E. J., and Henderson, L. J. The Physical Chemistry of Bread Making.
Science 48: 501 (1918).
Coleman, D. A., and Fellows, H. C. Hygroscopic Moisture of Cereal Grains
and Flaxseed Exposed to Atmospheres of Different Relative Humidity.
Cereal Chem. 2: 275 (1925).
Collatz, F. A., and Racke, O. C. Effects of Diastase and Malt Extract in Doughs.
Cereal Chem. 2: 213 (1925).
Davis, E. M., and Cline, J. A. Making Light Bread from Missouri Soft Wheat
Flour. Cereal Chem. 3: 411 (1926).
Dunlap, F. L. The Problem of Test Bakes, with a Discussion of Certain of
Their Chemical and Physical Aspects. Cereal Chem. 3: 201 (1926).
Fitz, L. A. Formulas and Method of Procedure for Experimental Baking Tests.
Cereal Chem. 1: 251 (1924).
Fitz, L. A. Report of Committee on Standard Formula and Method of Procedure
for Experimental Tests. A.A.C.C. Cereal Chem. 2: 232 (1935).
Frank, W. L. Short Weights of Flour and Feed. J. Am. Assoc, of Cereal
Chemists. 8: 19 (1923).
Fuller, C. H. F. Microorganisms in Breadmaking. J. Soc. Chem. Ind. 55: 93T
(1936).
Gericke, W. F. Effect of Nitrate Salts Supplied to Wheat Grown in Liquid
Media on Bread Scores. H. Cereal Chem. 11: 141 (1934).
Gericke, W. F. Effect of Chloride Salts Supplied to Wheat Grown in Liquid
Media on Bread Scores. HL Cereal Chem. 11: 335 (1934).
Gortner, R. A. Viscosity as a Measure of Gluten Quality. Cereal Chem.
1: 75 (1924).
Gortner, R. A., and Doherty, E. H. Hydration Capacity of Gluten from "Strong"
and "Weak" Flours. J. Agri. Research. 13: 389 (1918).
Gortner, R. A., Hoffman, W. F., and Sinclair, W. B. The Peptization of Wheat
Flour Proteins by Inorganic Salt Solutions. Cereal Chem. 6: 1 (1929).
Gortner, R. A., and Sharp, P. F. The Physico-chemical Properties of Strong
and Weak Flours. III. Viscosity as a Measure of Hydration Capacity and
the Relation of the Hydrogen-ion Concentration to Imbibition in Different
Acids. J. Phys. Chem. 27: 481 (1923) IV. The Influence of Ash of Flour
in Water Suspensions. J. Phys. Chem. 27: 567 (1923).
Grewe, E., and Bailey, C. H. Relation of Hydrogen-ion Concentration of Dough
to Baking Properties. Cereal Chem. 4: 261 (1927).
Harrell, C. G. Some Variable Factors in Bread Production. Cereal Chem.
3: 1 (1926).
Harrell, C. G. A Gravimetric Pentrometer for Measuring Stiffness or Toughness
of Doughs. Cereal Chem. 4: 283 (1927).
Harrell, C. G., and Benson, R. C. Flour Milling Is not Merely Grinding but
Selective Grinding. Food. Ind. 5: 450 (1933).
Jago, Wm., and Jago, C. The Technology of Bread-Making. Simkin, Marshall,
Page 359
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
J. Biol. Chem. 85: 195 (1929).
Bryant, J. P. Starch and Staleness. The Northwestern Miller 147: 747 (1926).
440 FLOUR AND BREAD
Bungenberg de Jong, H. L. Gluten Formation. J. Soc. Chem. Ind. 52: 391T
(1933).
Butcher, C. H. The Microscopy of Food Products. 4. Starches and Their
Characteristics. Food 4: 341 (1934).
Cohn, E. J., and Henderson, L. J. The Physical Chemistry of Bread Making.
Science 48: 501 (1918).
Coleman, D. A., and Fellows, H. C. Hygroscopic Moisture of Cereal Grains
and Flaxseed Exposed to Atmospheres of Different Relative Humidity.
Cereal Chem. 2: 275 (1925).
Collatz, F. A., and Racke, O. C. Effects of Diastase and Malt Extract in Doughs.
Cereal Chem. 2: 213 (1925).
Davis, E. M., and Cline, J. A. Making Light Bread from Missouri Soft Wheat
Flour. Cereal Chem. 3: 411 (1926).
Dunlap, F. L. The Problem of Test Bakes, with a Discussion of Certain of
Their Chemical and Physical Aspects. Cereal Chem. 3: 201 (1926).
Fitz, L. A. Formulas and Method of Procedure for Experimental Baking Tests.
Cereal Chem. 1: 251 (1924).
Fitz, L. A. Report of Committee on Standard Formula and Method of Procedure
for Experimental Tests. A.A.C.C. Cereal Chem. 2: 232 (1935).
Frank, W. L. Short Weights of Flour and Feed. J. Am. Assoc, of Cereal
Chemists. 8: 19 (1923).
Fuller, C. H. F. Microorganisms in Breadmaking. J. Soc. Chem. Ind. 55: 93T
(1936).
Gericke, W. F. Effect of Nitrate Salts Supplied to Wheat Grown in Liquid
Media on Bread Scores. H. Cereal Chem. 11: 141 (1934).
Gericke, W. F. Effect of Chloride Salts Supplied to Wheat Grown in Liquid
Media on Bread Scores. HL Cereal Chem. 11: 335 (1934).
Gortner, R. A. Viscosity as a Measure of Gluten Quality. Cereal Chem.
1: 75 (1924).
Gortner, R. A., and Doherty, E. H. Hydration Capacity of Gluten from "Strong"
and "Weak" Flours. J. Agri. Research. 13: 389 (1918).
Gortner, R. A., Hoffman, W. F., and Sinclair, W. B. The Peptization of Wheat
Flour Proteins by Inorganic Salt Solutions. Cereal Chem. 6: 1 (1929).
Gortner, R. A., and Sharp, P. F. The Physico-chemical Properties of Strong
and Weak Flours. III. Viscosity as a Measure of Hydration Capacity and
the Relation of the Hydrogen-ion Concentration to Imbibition in Different
Acids. J. Phys. Chem. 27: 481 (1923) IV. The Influence of Ash of Flour
in Water Suspensions. J. Phys. Chem. 27: 567 (1923).
Grewe, E., and Bailey, C. H. Relation of Hydrogen-ion Concentration of Dough
to Baking Properties. Cereal Chem. 4: 261 (1927).
Harrell, C. G. Some Variable Factors in Bread Production. Cereal Chem.
3: 1 (1926).
Harrell, C. G. A Gravimetric Pentrometer for Measuring Stiffness or Toughness
of Doughs. Cereal Chem. 4: 283 (1927).
Harrell, C. G., and Benson, R. C. Flour Milling Is not Merely Grinding but
Selective Grinding. Food. Ind. 5: 450 (1933).
Jago, Wm., and Jago, C. The Technology of Bread-Making. Simkin, Marshall,