BREAD AND BREAD MAKING 158
Leavened and Unleavened Bread; Changes during
Bread Making; Loss of Dry Matter during Bread Making;
Action of Yeast; Compressed Yeast; Dry Yeast; Production
of Carbon Dioxid Gas and Alcohol; Production
of Soluble Carbohydrates; Production of Acids in Bread
Making; Volatile Compounds produced during Bread
Making; Behavior of Wheat Proteids in Bread Making;
Production of Volatile Nitrogenous Compounds; Oxidation
of Fat; Influence of the Addition of Wheat Starch
and Gluten to Flour; Composition of Bread; Use of
Skim Milk and Lard in Bread Making; Influence of
Warm and Cold Flours in Bread Making; Variations in
the Process of Bread Making; Digestibility of Bread;
Use of Graham and Entire Wheat in the Dietary; Mineral
Content of White Bread; Comparative Digestibility
of New and Old Bread; Different Kinds of Bread; Toast.