http://www.gutenberg.org/ebooks/60424.opds 2024-11-08T00:57:00Z A treatise on the art of making good wholesome bread of wheat, oats, rye,… Free eBooks since 1971. Project Gutenberg https://www.gutenberg.org webmaster@gutenberg.org https://www.gutenberg.org/gutenberg/favicon.ico 25 1 2024-11-08T00:57:00Z A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains

This edition had all images removed.

LoC No.: 44049455

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

Note: Reading ease score: 58.5 (10th to 12th grade). Somewhat difficult to read.

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)

Summary: "A Treatise on the Art of Making Good Wholesome Bread of Wheat, Oats, Rye, Barley, and Other Farinaceous Grains" by Fredrick Accum is a scientific publication written in the early 19th century. This comprehensive work explores the principles and practices of bread-making, emphasizing the nutritional and chemical properties of various grains and the methods employed in different cultures. The treatise serves as a guide for understanding not only the recipes and techniques for making bread but also the historical context of bread-making throughout human civilization. The opening of this treatise establishes the author's intent to delve into the chemical composition of various alimentary substances derived from plants, as well as to provide an extensive history of bread-making practices. Accum discusses the nutritional benefits of different grains, such as wheat, rye, oats, and barley, detailing their roles as staple foods in various societies. He elaborates on the diverse techniques used for transforming these grains into bread, illustrating the complexity and importance of this essential dietary component in human diets across the globe. (This is an automatically generated summary.)

Author: Accum, Friedrich Christian, 1769-1838

EBook No.: 60424

Published: Oct 4, 2019

Downloads: 104

Language: English

Subject: Bread

LoCC: Technology: Home economics

Category: Text

Rights: Public domain in the USA.

urn:gutenberg:60424:2 2019-10-04T00:00:00+00:00 Public domain in the USA. Accum, Friedrich Christian en urn:lccn:44049455 1
2024-11-08T00:57:00Z A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains

This edition has images.

LoC No.: 44049455

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

Note: Reading ease score: 58.5 (10th to 12th grade). Somewhat difficult to read.

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)

Summary: "A Treatise on the Art of Making Good Wholesome Bread of Wheat, Oats, Rye, Barley, and Other Farinaceous Grains" by Fredrick Accum is a scientific publication written in the early 19th century. This comprehensive work explores the principles and practices of bread-making, emphasizing the nutritional and chemical properties of various grains and the methods employed in different cultures. The treatise serves as a guide for understanding not only the recipes and techniques for making bread but also the historical context of bread-making throughout human civilization. The opening of this treatise establishes the author's intent to delve into the chemical composition of various alimentary substances derived from plants, as well as to provide an extensive history of bread-making practices. Accum discusses the nutritional benefits of different grains, such as wheat, rye, oats, and barley, detailing their roles as staple foods in various societies. He elaborates on the diverse techniques used for transforming these grains into bread, illustrating the complexity and importance of this essential dietary component in human diets across the globe. (This is an automatically generated summary.)

Author: Accum, Friedrich Christian, 1769-1838

EBook No.: 60424

Published: Oct 4, 2019

Downloads: 104

Language: English

Subject: Bread

LoCC: Technology: Home economics

Category: Text

Rights: Public domain in the USA.

urn:gutenberg:60424:3 2019-10-04T00:00:00+00:00 Public domain in the USA. Accum, Friedrich Christian en urn:lccn:44049455 1