The Story of a Loaf of Bread

Wheat is one of the most adaptable of plants. It will grow on almost any kind of soil, and in almost any temperate climate. But the question which concerns the wheat grower is n...

In the last chapter we have followed the growing of the wheat from seed time to harvest. But when the farmer has harvested his corn his troubles are by no means over. He has sti...

In discussing the quality of wheat it is necessary to adopt two distinct points of view, that of the farmer and that of the miller. A good wheat from the farmer’s point, of view...

To the miller the quality of wheat depends on three chief factors, the percentage of dirt, weed seeds, and other impurities, the percentage of water in the sample, and a complex...

In order that wheat may be made into bread it is necessary that it should be reduced to powder. In prehistoric times this was effected by grinding the grain between stones. Two...

In discussing the method of transforming flour into bread it will be convenient to begin by describing in detail one general method. The modifications used for obtaining bread o...

Bread is a substance which is made in so many ways that it is quite useless to attempt to give average figures showing its composition. It will suffice for the present to assume...

The table given in the last chapter states the average composition of ordinary white bread baked in the form of cottage loaves, and the remarks on the various constituents of br...

The Interpretation of the Results of Agricultural Experiments, by T. B. Wood, and Field Trials and their interpretation, by A. D. Hall and E. J. Russell. (_Journal of the Board...