Henry A. Kohman
Published: 2017-11-23
Total Pages: 48
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Excerpt from Salt-Rising Bread and Some Comparisons With Bread Made With Yeast Bread is made light and porous by two methods of aeration. The oldest of these and the one, which is most extensively used at present, involves a process of fermentation, in which various microorganisms produce the gas necessary to raise the bread; by the other method it is given a porous character, either by 'forcing carbon dioxide under pressure into the dough while it is being mixed, as is done in making aerated bread, or by mixing with the other ingredients certain chemicals, which, when they come in contact with the water used in making the dough, evolve gas, either immediately upon mixing the bread or later when it becomes hot during the process of baking. The method of preparing bread with the, aid of yeast has been extensively investigated and the func tion of this microorganism in bread is now thoroughly understood. By means of the saccharifying enzyme, diastase, which is present in flour, a part of the starch is converted into sugar, which as well as that normally present in flours and that added in making the dough either as sugar in some form or other, or malt extract, is partly converted by the yeast into alcohol an'd carbon dioxide which aerates the bread. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.