The New Encyclopaedia Britannica
Encyclopaedia Britannica, 1974 - Encyclopedias and dictionaries - 934 pages
 Propaedia: outline of knowledge and guide to the Britannica.--- Micropaedia: ready reference and index.--- Macropaedia: knowledge in depth.
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Most doughs exhibit some response to the puffing or leavening action of
fermentation, but only wheat yields a flour producing a light, porous structure in
baked products. Early baked products were made of mixed seeds with a
predominance of ...
Water sufficiently alkaline to raise the dough pH may have a deleterious effect on
fermentation and on flour enzymes. Although strongly flavoured contaminants
may affect the acceptability of the finished product, chlorides and fluorides at ...
small- and medium-sized commercial bakeries, vary in complexity from self-rising
flour, consisting only of salt, leavening ingredients, and flour, to elaborate cake
mixes. Mixes offer the consumer ingredients measured with greater accuracy ...
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This is the 198215th Edition, in two halves, with the Macropaedia and the Micropaedia. First published in 1768, the publisher is the oldest English-language encyclopedia still in print. Two Scottish ... Read full review