The art of bread making has been handed down from one generation to another for
centuries, with gradual improvement until
at the present time we have mastered what we consider
a perfect method. The aboriginal savages did not use
a leavening agent by which bread can be made light.
They...
Evolution, development and progress mark the pathway of mankind from the earliest history of the race to the present time. In art, science and literature, remarkable transformations have taken place; in habits, customs and modes of living; we have passed from the primitive conditions of wild, savage tribes to that...
Bread is a kind of food made of the flour or meal of some species of grain, by kneading it (with the addition of a little salt, and sometimes sugar) into a dough, yeast being commonly added to cause fermentation or "lightness", and then baking it. The yeast causes alcoholic...
Recently local grains have become an area of economic growth. Local grain products, including whole-wheat and sourdough products, are increasingly in demand for their health benefits, unique flavor profiles, and association with local food movements. These local grain economies are beginning to boom, but they lack the technical aid that...
Published July 1956. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
The purpose of this study was to extract proteins from lentils for
use in bread making to improve nutritional quality of bread. Three
solvents, distilled water, 0.7 M NaCl and 0.05 M NaOH solutions, were
used for extraction. Extractions were done at an alkaline pH near 10
for 30 min....
The purpose of the research was to investigate the chemical
composition of five starches and the physical characteristics of their
respective starch pastes as these properties relate to the characteristics
of starch-structured breads. Starch-structured breads were prepared
with five starches, corn, wheat, potato, arrowroot and waxy
maize, used as granular...
Reprinted October 1967. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published October 1966. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published September 1964. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog