Food Materials and Their AdulterationsHome Science Publishing Company, 1898 - 183 sider |
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Side 51
... fermentation sets in . The production of the aromatic flavors is due to the processes of drying , since the leaves when freshly plucked have neither the odor nor flavor of the dried leaves . Hence different qualities of tea may be made ...
... fermentation sets in . The production of the aromatic flavors is due to the processes of drying , since the leaves when freshly plucked have neither the odor nor flavor of the dried leaves . Hence different qualities of tea may be made ...
Side 84
... fermented before grinding , and the like . It is found that a little alum added to the flour seems to restore the tenacity of the gluten , and render the flour capable of making better and whiter bread . Microscopic examination will ...
... fermented before grinding , and the like . It is found that a little alum added to the flour seems to restore the tenacity of the gluten , and render the flour capable of making better and whiter bread . Microscopic examination will ...
Side 90
... fermentation , in which the sugar is changed to lactic acid ; hence , the greatest precautions should be taken as to cleanliness of the vessels into which the liquid is poured . The composition of milk may be roughly stated as follows ...
... fermentation , in which the sugar is changed to lactic acid ; hence , the greatest precautions should be taken as to cleanliness of the vessels into which the liquid is poured . The composition of milk may be roughly stated as follows ...
Side 124
... fermentation of the contents ; the sound cans have level or slightly concave ends . In purchasing , every can should be examined for this appearance , and also for any evidence of leakage . VII . CONDIMENTS . MUSTARD . HE mustard of ...
... fermentation of the contents ; the sound cans have level or slightly concave ends . In purchasing , every can should be examined for this appearance , and also for any evidence of leakage . VII . CONDIMENTS . MUSTARD . HE mustard of ...
Side 153
... fermentation of bread goes on at the expense of the starch of the flour . Cooked starch is acted on more readily than raw , and therefore the addition of some boiled potatoes to the sponge causes a more rapid rising . There are two ...
... fermentation of bread goes on at the expense of the starch of the flour . Cooked starch is acted on more readily than raw , and therefore the addition of some boiled potatoes to the sponge causes a more rapid rising . There are two ...
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acetic acetic acid adulteration alcohol Allspice amount article of diet beet beverage boiling water bread butter called cane sugar carbonic acid cassia cause cells cent cheese chemical chemist Chemistry cinnamon cocoa coffee color composition contain cooking copper corn meal cream of tartar detected dextrine dextrose Dietary Studies digestive diseases dissolved drinking examined Fehling's solution fermentation flavor flour food materials fruits germs ginger gives glucose gluten grain grams grape sugar grinding ground hard water heat hence honey housekeeping husk infusion kernels less lime liquid maize maltose meat metallic milk mustard nitrogenous substance nutmegs nutrition Oatmeal obtained pepper phosphate plant portion Potatoes pounds powdered prepared present produced pure quantity rice salts samples seeds soda soluble solution spices starch sugar sucrose sulphate sweet syrup taste tests tion tumeric vegetable vessel vinegar water supply wheat wheat flour yeast