The Chemistry Of Breadmaking (1917)

""The Chemistry of Breadmaking"" is a comprehensive guide to the science behind the process of making bread. Written by James Grant in 1917, the book delves into the chemical reactions that take place during the mixing, kneading, rising, and baking of bread. The author explores the role of ingredients such as flour, yeast, salt, and water, and discusses the importance of temperature and time in the breadmaking process. The book also covers the history of breadmaking, the different types of bread, and the nutritional value of bread. With clear explanations and detailed diagrams, ""The Chemistry of Breadmaking"" is an informative and fascinating read for anyone interested in the science of baking bread.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.