Hamilton, Jent & Co., London (Out of print) ; Bakers Helper Co. U. S. (1921).
Johnson, A. H. Identification and Estimation of the Organic Acids Produced
during Bread Dough and Cracker Dough Fermentation. Cereal Chem. 2: 345
(1925).
Johnson, A. H., and Bailey, C. H. A Physico-Chemical Study of Cracker Dough
Fermentation. Cereal Chem. 1: 327 (1924).
Johnson, A. H., and Bailey, C. H. Gluten of Flour and Gas Retention of Wheat
Flour Doughs. Cereal Chem. 2: 95 (1925).
REFERENCES 441
J0rgensen, H. On the Existence of Powerful but Latent Proteolytic Enzymes in
Wheat Flour. Cereal Chem. 13: 346 (1936).
Karacsonyi, L. P. A Quick Viscometric Method for Measuring the Staleness of
Bread. Cereal Chem. 6: 241 (1929).
Katz, J. R. Gelatinization and Retrogradation of Starch in Relation to the Prob-
lem of Bread Staling. A Comprehensive Survey of Starch Chemistry. Vol. I.
p. 100. Compiled and Edited by Robert P. Walton. The Chemical Catalog
Co. (1928).
Kent-Jones, D. W. Modern Cereal Chemistry. The Northern Publishing Co.,
Liverpool (1924).
Kozrain, N. P. The Aging of Wheat Flour and the Nature of this Process.
Cereal Chem. 12: 165 (1935).
Kress, C. B. Gluten Quality. Cereal Chem. 1: 247 (1924).
Kuhlmann, A. G., and Glossowa, O. N. Bound Water in Breadmaking. Cereal
Chem. 13: 202 (1936).
Lewis, J. P., and Whitcomb, W. O. Influence of Size and Shape of Pan on Baking
Test. Cereal Chem. 5: 146 (1928).
Mangels, C. E. Effect of Storage on Baking Quality of Common and Durum
Wheat. Cereal Chem. 1: 168 (1924).
Mangels, C. E., and Bailey, C. H. Relation of Concentration to Action of
Gelatinizing Agents on Starch. J. Am. Chem. Soc. 55: 1981 (1933).
Mangels, C. E., and Bailey, C. H. Relative Viscosities of Wheat Starches. Ind.
Eng. Chem. 25: 456 (1933).
Markley, M. C, and Bailey, C. H. Factors AflFecting the Diastatic Activity of
Wheat Flour. Cereal Chem. 11: 515 (1934).
Markley, M. C, and Bailey, C. H. The Nature of the Pigments of the Gasoline
Extract of Wheat. Cereal Chem. 12: 33 (1935).
Markley, M. C, and Bailey, C. H. The Pigments of the Dilute Alcohol or
Acetone Extract of Whole Wheat Meal. Cereal Chem. 12: 40 (1935).
McCalla, A. G., and Rose, R. C. Fractionation of Gluten Dispersed in Sodium
Salicylate Solution. Can. J. Research 12: 346 (1935).
Micha, J. Practical Observations on Bread and Cracker Flours. Cereal Chem.
11: 110 (1934).
Mohs, K. The Sizes of Pores in Baked Bread. Cereal Chem. 1: 149 (1924).
Olsen, A. G., and Bailey, C. H. A Study of the Proteases of Bread Yeast. Cereal
Chem. 2: 68 (1925).
Osborne, T. B. The Proteins of the Wheat Kernel. Carnegie Institution of
Washington. Pub. 84 (1907).
Piatt, W. Staling of Bread. Cereal Chem. 7: 1 (1930).
Rahn, O. Stable Bran Flour. Food Ind. 7: 171 (1935).
Rask, W. S., and Alsberg, C. L. A Viscometric Study of Wheat Starches. Cereal
Chem. 1: 7 (1924).
Rich, C. E. Some Physico-Chemical Properties of Wheat Flour Proteins. Cereal
Chem. 13: 522 (1936).
Richardson, W. A., Higginbotham, R. S., and Farrow, F. D. II. The Reducing
Power and Average Molecular Chain-Length of Starch and Its Hydrolysis
Page 360
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.
Hamilton, Jent & Co., London (Out of print) ; Bakers Helper Co. U. S. (1921).
Johnson, A. H. Identification and Estimation of the Organic Acids Produced
during Bread Dough and Cracker Dough Fermentation. Cereal Chem. 2: 345
(1925).
Johnson, A. H., and Bailey, C. H. A Physico-Chemical Study of Cracker Dough
Fermentation. Cereal Chem. 1: 327 (1924).
Johnson, A. H., and Bailey, C. H. Gluten of Flour and Gas Retention of Wheat
Flour Doughs. Cereal Chem. 2: 95 (1925).
REFERENCES 441
J0rgensen, H. On the Existence of Powerful but Latent Proteolytic Enzymes in
Wheat Flour. Cereal Chem. 13: 346 (1936).
Karacsonyi, L. P. A Quick Viscometric Method for Measuring the Staleness of
Bread. Cereal Chem. 6: 241 (1929).
Katz, J. R. Gelatinization and Retrogradation of Starch in Relation to the Prob-
lem of Bread Staling. A Comprehensive Survey of Starch Chemistry. Vol. I.
p. 100. Compiled and Edited by Robert P. Walton. The Chemical Catalog
Co. (1928).
Kent-Jones, D. W. Modern Cereal Chemistry. The Northern Publishing Co.,
Liverpool (1924).
Kozrain, N. P. The Aging of Wheat Flour and the Nature of this Process.
Cereal Chem. 12: 165 (1935).
Kress, C. B. Gluten Quality. Cereal Chem. 1: 247 (1924).
Kuhlmann, A. G., and Glossowa, O. N. Bound Water in Breadmaking. Cereal
Chem. 13: 202 (1936).
Lewis, J. P., and Whitcomb, W. O. Influence of Size and Shape of Pan on Baking
Test. Cereal Chem. 5: 146 (1928).
Mangels, C. E. Effect of Storage on Baking Quality of Common and Durum
Wheat. Cereal Chem. 1: 168 (1924).
Mangels, C. E., and Bailey, C. H. Relation of Concentration to Action of
Gelatinizing Agents on Starch. J. Am. Chem. Soc. 55: 1981 (1933).
Mangels, C. E., and Bailey, C. H. Relative Viscosities of Wheat Starches. Ind.
Eng. Chem. 25: 456 (1933).
Markley, M. C, and Bailey, C. H. Factors AflFecting the Diastatic Activity of
Wheat Flour. Cereal Chem. 11: 515 (1934).
Markley, M. C, and Bailey, C. H. The Nature of the Pigments of the Gasoline
Extract of Wheat. Cereal Chem. 12: 33 (1935).
Markley, M. C, and Bailey, C. H. The Pigments of the Dilute Alcohol or
Acetone Extract of Whole Wheat Meal. Cereal Chem. 12: 40 (1935).
McCalla, A. G., and Rose, R. C. Fractionation of Gluten Dispersed in Sodium
Salicylate Solution. Can. J. Research 12: 346 (1935).
Micha, J. Practical Observations on Bread and Cracker Flours. Cereal Chem.
11: 110 (1934).
Mohs, K. The Sizes of Pores in Baked Bread. Cereal Chem. 1: 149 (1924).
Olsen, A. G., and Bailey, C. H. A Study of the Proteases of Bread Yeast. Cereal
Chem. 2: 68 (1925).
Osborne, T. B. The Proteins of the Wheat Kernel. Carnegie Institution of
Washington. Pub. 84 (1907).
Piatt, W. Staling of Bread. Cereal Chem. 7: 1 (1930).
Rahn, O. Stable Bran Flour. Food Ind. 7: 171 (1935).
Rask, W. S., and Alsberg, C. L. A Viscometric Study of Wheat Starches. Cereal
Chem. 1: 7 (1924).
Rich, C. E. Some Physico-Chemical Properties of Wheat Flour Proteins. Cereal
Chem. 13: 522 (1936).
Richardson, W. A., Higginbotham, R. S., and Farrow, F. D. II. The Reducing
Power and Average Molecular Chain-Length of Starch and Its Hydrolysis