A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world

About this book

In an era marked by rapid industrialization and evolving culinary practices, "A Treatise on the Art of Making Good Wholesome Bread of Wheat, Oats, Rye, Barley, and Other Farinaceous Grains" by Fredrick Accum stands as a pivotal exploration of bread-making. This detailed examination delves into the alimentary properties and chemical constitution of various grains, offering insights into the nutritional value of bread and its substitutes across cultures. With a focus on the science behind fermentation and baking techniques, this treatise serves as an essential resource for students, culinary enthusiasts, and historians alike. Discover the art of crafting wholesome bread while understanding its significance in diverse diets worldwide. Embrace the knowledge that shapes our daily sustenance.

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