Studies on Bread and Bread Making at the University of Minnesota in 1899 and 1900 (Classic Reprint) - Hardcover

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Excerpt from Studies on Bread and Bread Making at the University of Minnesota in 1899 and 1900<br/><br/>Investigations on bread and bread making, and on ?our and its rela tion to bread, which were carried on at the University of Minnesota in 1897 and 1898 have already been published.1 These investigations have been continued, and the purpose of the present bulletin is to report the results of those completed during 1899 and 1900. The special sub j ects considered in this bulletin are (1) the comparative nutritive value including both composition and digestibility  oi graham ?our, entire wheat ?our, and standard patent roller-process ?our; (2) the compara tive digestibility of bread and of oatmeal in experiments with a ration consisting of (a) a large, (6) a medium, and (c) a small amount of bread and milk, and (d) a large and (e) a small amount of oatmeal and milk; (3) the digestibility of bread made from ?our in which the proportion of starch is increased; (4) the quality of the bread as affected by (a) increasing or diminishing the proportion of starch, (b) raising or lower ing the temperature of the ?our, (0) prolonged heating of the ?ours, and (cl) blending of different types of ?our.

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