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Report on Vienna Bread

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U.S. Government Printing Office, 1875 - Bread - 122 pages

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Contents

The KaiserSemmel characteristics
1
Scope of the report
2
True bran composition
3

76 other sections not shown

Other editions - View all

report on vienna bread
report on vienna bread
e. n. horsford
Snippet view - 1875
Report on Vienna bread
Report on Vienna bread
Eben Norton Horsford
Snippet view - 1875
Report on Vienna Bread...
Report on Vienna Bread...
Eben Norton Horsford
No preview available - 2012
View all »

Common terms and phrases

albuminoid albuminoid bodies Austria bakers baking Banat Banat wheat berry bolting bran carbonic acid cavities cells cellular cent cigar-coat coarse containing cooling cracking crumb crust current of air cylinder dextrine diameter dough dried exhibits Exposition Fahrenheit finer flour flour produced fragments fresh furrows gluten gluten-coat grades of flour grain grinding grits groats groove half-high milling heat high milling high-milling process Hungarian flour Hungarian wheat Hungary inch interior kernels kneaded layers less lime loaf loaves logarithmic spirals low milling low-milling magnesia mass Mege Mouries moistened Mouries nitrogen numbers nutritive value obtained outer coats oven oxygen particles pass percentage Pesth phosphates phosphatic bread phosphoric acid portion pounds of flour press-yeast Prince Schwarzenberg process of high proportion purified rolls separated sieve solution sour starch starch-grains stones sugar surface temperature tenacity thin tion varieties of wheat Vienna bakery Vienna bread Vienna Exposition wheat-grains whole Wiesner Wyngaert yeast yeast-cells yeast-plant yield

Bibliographic information

QR code for Report on Vienna Bread
TitleReport on Vienna Bread
In U.S. Commission to the Vienna exhibition, 1873. Reports. 1875-76. v.2, B
AuthorEben Norton Horsford
PublisherU.S. Government Printing Office, 1875
Original fromthe University of California
DigitizedOct 24, 2007
Length122 pages
  
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