 Bread-making. — The making of bread in the ordinary way, by means of leaven or yeast, is an example of alcoholic fermentation. When the grain of wheat is ground in a mill, and then sifted, it is separated into two parts, the bran and the flour. The...  Handbook of Chemistry, for School and Home Use - Seite 143von William James Rolfe, Joseph Anthony Gillet - 1869 - 205 SeitenVollansicht - Über dieses Buch
 | Technical educator - 1844 - 852 Seiten
...formed in straight furrows at regular intervals. When wheat ia crushed between the stones of the mill, it is separated into two parts, the bran and the flour. The bran is the outside harder part or coating of the grain, which, intermingled with the flour, darkens ite colour, and is generally sifted... | |
 | 1854 - 302 Seiten
...is crushed between the stones of the mill, and is then sifted, it is separated into two parts—the bran and the flour. The bran is the outside, harder part of the grain which does not crush so readily, and when it does crush, darkens the color of the flour. It is therefore... | |
 | James Finlay Weir Johnston - 1855 - 316 Seiten
...is crushed between the stones of the mill, and is then sifted, it is separated into two parts—the bran and the flour. The bran is the outside, harder part of the grain, which does not crush so readily, and when it does crush, darkens the colour of the flour. It is therefore... | |
 | James Finlay Weir Johnston - 1855 - 324 Seiten
...is crushed between the stones of the mill, and is then sifted, it is separated into two parts—the bran and the flour. The bran is the outside, harder part of the grain, which does not crush so readily, and when it does crush, darkens the colour of the flour. It is therefore... | |
 | James Finlay Weir Johnston - 1856 - 388 Seiten
...is crushed between the stones of the mill, and is then sifted, it is separated into two parts—the bran and the flour. The bran is the outside, harder part of the grain, which does not crush so readily, and when it does crush, darkens the colour of the flour. It is therefore... | |
 | James Finlay Weir Johnston - 1856 - 316 Seiten
...is crushed between the stones of the mill, and is then sifted, it is separated into two parts—the bran and the flour. The bran is the outside, harder part of the grain, which does not crush so readily, and when it does crush, darkens the colour of the ñour. It is therefore... | |
 | James Finlay Weir Johnston - 1859 - 312 Seiten
...is crushed between the stones of the mill, and is then sifted, it is separated into two parts—the bran and the flour. The bran is the outside, harder part of the grain, which does not crush so readily, and when it does crush, darkens the colour of the flour. It is therefore... | |
 | Ellis A. Davidson - 1869 - 138 Seiten
...valued When the grain of Wheat has been ground between the stones of a mill, it is sifted, and is thus separated into two parts, the bran and the flour. The Bran is the skin of the grain ground up, and is generally sifted out by the miller, and is used for food for pigs,... | |
 | William James Rolfe, Joseph Anthony Gillet - 1870 - 476 Seiten
...acidity of the liquor. Such wines are necessarily acescent and prone to a second fermentation. 510. Bread-Making. —The making of bread in the ordinary...sifted, it is separated into two parts, the bran and the four. The bran is the outside harder part of the grain, which is not ground so readily, and, when gfbund,... | |
 | John Yeats - 1870 - 486 Seiten
...formed in straight furrows at regular intervals. When wheat is crushed between the stones of the mill, it is separated into two parts, the bran and the flour. The bran is the outside harder part or tunic of the grain, which, intermingled with the flour, darkens its colour, and is generally sifted... | |
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