Bread and the Principles of Bread Making

One of 1,676 items in the series: Farmers' bulletin (United States. Dept. of Agriculture) available on this site.
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Description

Report discussing the different factors and principles behind bread making, including types of grain, yeast, dough, baking methods, chemical composition, and its nutritional values.

Physical Description

39 p. : ill. ; 23 cm.

Creation Information

Atwater, Helen W. 1900.

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This pamphlet is part of the collection entitled: USDA Farmers' Bulletins and was provided by the UNT Libraries Government Documents Department to the UNT Digital Library, a digital repository hosted by the UNT Libraries. It has been viewed 1933 times. More information about this pamphlet can be viewed below.

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Description

Report discussing the different factors and principles behind bread making, including types of grain, yeast, dough, baking methods, chemical composition, and its nutritional values.

Physical Description

39 p. : ill. ; 23 cm.

Notes

Superseded by Farmer's bulletin no. 389. "Prepared under the supervision of the Office of Experiment Stations." Includes bibliographical references.

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USDA Farmers' Bulletins

The United States Department of Agriculture Farmers' Bulletins were produced to disseminate information about agricultural topics. This collection includes bulletins published between the 1880's and the 1980's.

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  • 1900

Added to The UNT Digital Library

  • June 7, 2012, 2:08 p.m.

Description Last Updated

  • July 30, 2015, 7:13 p.m.

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Atwater, Helen W. Bread and the Principles of Bread Making, pamphlet, 1900; Washington D.C.. (https://digital.library.unt.edu/ark:/67531/metadc85539/: accessed May 29, 2024), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; crediting UNT Libraries Government Documents Department.

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