Bread: A Collection of Popular Papers on Wheat, Flour and Bread |
Contents
HARRY SNYDER AT THE AGE OF TWENTYFOUR WHEN | 42 |
INTRODUCTORY WILLIAM C EDGAR | 43 |
COMPANY AT MINNEAPOLIS | 53 |
Copyright | |
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American Chemical Society amount baker baking basis better bleached blend body bran bread-making value Bulletin bushels calories carbohydrates cent moisture cereal chemical chemist Chemistry clover Composition consumed corn crop Department of Agriculture determined diet dietary digestibility dough Drugs Act entire wheat Experiment Station fact farm farmer feed fermentation flour and bread flour contained flour milling flour particles Food and Drugs food value germ gliadin gluten glutenin grades graham flour grain granulation hard spring hard wheats Harry Snyder high-grade Humus less manufacture Manures material meat method milk mineral nitrogen Northwestern Miller nutrients nutritive value patent flour plant food pounds problems Professor Snyder protein ration rotation Science seed soft wheat Soil Fertility Soil Investigations starch supply tests tion United States Department University of Minnesota vacuum water-oven weight wheat and flour wheat kernel white bread white flour whole wheat flour winter wheat yeast yield