Undergraduate Thesis Or Project

 

Bread and Bread Making Public Deposited

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https://ir.library.oregonstate.edu/concern/undergraduate_thesis_or_projects/4t64gr857

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  • 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 were content to simply mix flour with water, and when the dough was of sufficient stiffness, to bake it in a crude oven made of clay. The flour was not prepared in the elaborate manner it is today, but was prepared by simply crushing the grain between stones. From the days of the savages the methods of bread making gradually developed with the advance of civilization until today it has reached its important place in domestic art. However, the old-fashioned method of baking bread in a brick oven is still used on a large scale in England. Another antiquated baking process still used in remote localities is by the Dutch oven which consists of an iron pot with a cover and it is kept hot above and below by hot coals. The method of making and baking bread has so improved that at the present time it is thought necessary to know how to make and use a proper leavening agents; how to carefully prepare the dough; the proper temperature to be used for rising and baking; the physical and chemical changes which take place; and most of all the food value of the various kinds of bread.
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  • File scanned at 300 ppi using ScandAll PRO 1.8.1 on a Fi-6770A in PDF format. CVista PdfCompressor 4.0 was used for pdf compression and textual OCR.
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  • description.provenance : Submitted by Sergio Trujillo (jstscanner@gmail.com) on 2014-06-18T19:56:41ZNo. of bitstreams: 1ParsonBessie1910.pdf: 3749538 bytes, checksum: 0a53d1f8504ed3d8533444a29b294df4 (MD5)
  • description.provenance : Submitted by Sergio Trujillo (jstscanner@gmail.com) on 2014-06-20T16:01:23ZNo. of bitstreams: 1ParsonBessie1910.pdf: 4941022 bytes, checksum: 9ee624ddac442ac3f1fd3961c7fa9ff4 (MD5)
  • description.provenance : Made available in DSpace on 2014-06-20T16:45:21Z (GMT). No. of bitstreams: 1ParsonBessie1910.pdf: 4941022 bytes, checksum: 9ee624ddac442ac3f1fd3961c7fa9ff4 (MD5) Previous issue date: 1910-06-04
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2014-06-20T16:45:21Z (GMT) No. of bitstreams: 1ParsonBessie1910.pdf: 4941022 bytes, checksum: 9ee624ddac442ac3f1fd3961c7fa9ff4 (MD5)
  • description.provenance : Rejected by Patricia Black(patricia.black@oregonstate.edu), reason: Redact signature on 2014-06-20T15:53:25Z (GMT)
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2014-06-20T14:54:27Z (GMT) No. of bitstreams: 1ParsonBessie1910.pdf: 3749538 bytes, checksum: 0a53d1f8504ed3d8533444a29b294df4 (MD5)
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2014-06-20T16:41:18Z (GMT) No. of bitstreams: 1ParsonBessie1910.pdf: 4941022 bytes, checksum: 9ee624ddac442ac3f1fd3961c7fa9ff4 (MD5)

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