. Bacteria, yeasts and molds in the home. Bacteriology; Yeast fungi; Molds (Fungi). CHAPTER IX BREAD RAISING; FERMENTED LIQUORS What is Bread Raising ? The method by which yeast makes bread light is very simple and easily understood. There is present in the bread dough, at the start, a small amount of sugar which comes from the flour; but there is, in addition, a con- siderable quantity of starch, and with the starch there is also present in the flour a small amount of a material known as diastase. By the action of this diastase in the dough, part of the starch is converted into sugar. Thus th


. Bacteria, yeasts and molds in the home. Bacteriology; Yeast fungi; Molds (Fungi). CHAPTER IX BREAD RAISING; FERMENTED LIQUORS What is Bread Raising ? The method by which yeast makes bread light is very simple and easily understood. There is present in the bread dough, at the start, a small amount of sugar which comes from the flour; but there is, in addition, a con- siderable quantity of starch, and with the starch there is also present in the flour a small amount of a material known as diastase. By the action of this diastase in the dough, part of the starch is converted into sugar. Thus there is present in the dough, after it is mixed, a sufficient quantity of sugar to furnish proper ferment- able material for the yeast. The baker mixes the fresh, active yeast with the dough, and places the whole in a warm place where the yeast will be stimulated into active growth (Fig. 41). 104. Fig. 41. Recently mixed dough in- oculated with yeast, but before the yeast has Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Conn, H. W. (Herbert William), b. 1859. Boston, New York, Ginn and Company


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Keywords: ., bookcentury1900, bookdecade1910, booksubjectbacteri, bookyear1917