CHAPTER XI. Bread and Bread Making 158

BREAD AND BREAD MAKING 158

Leavened and Unleavened Bread; Changes during Bread Making; Loss of Dry Matter during Bread Making; Action of Yeast; Compressed Yeast; Dry Yeast; Production of Carbon Dioxid Gas and Alcohol; Production of Soluble Carbohydrates; Production of Acids in Bread Making; Volatile Compounds produced during Bread Making; Behavior of Wheat Proteids in Bread Making; Production of Volatile Nitrogenous Compounds; Oxidation of Fat; Influence of the Addition of Wheat Starch and Gluten to Flour; Composition of Bread; Use of Skim Milk and Lard in Bread Making; Influence of Warm and Cold Flours in Bread Making; Variations in the Process of Bread Making; Digestibility of Bread; Use of Graham and Entire Wheat in the Dietary; Mineral Content of White Bread; Comparative Digestibility of New and Old Bread; Different Kinds of Bread; Toast.