{"product_id":"the-technology-of-bread-making-including-the-chemistry-and-testing","title":"The technology of bread-making: including the chemistry and testing","description":"\u003cp\u003eIn this review the reviewer examines a digitized reprint of a historical technical manual on bread-making, intended for bakers, food scientists and reference collectors who value primary-source detail. The single biggest reason to consider this edition is its faithful reproduction of a university library copy, making rare practical and analytical descriptions on \u003cstrong\u003ewheat flour chemistry\u003c\/strong\u003e accessible again. Our review finds it best used as a reference text rather than a modern how-to guide, since the content preserves original language and occasional digitization artifacts.\u003c\/p\u003e\u003ch2\u003eKey Features\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDigitized reprint:\u003c\/strong\u003e Presents the original text as reproduced from the University of California Libraries, preserving historical phrasing and methodology for researchers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAnalytical focus:\u003c\/strong\u003e Contains detailed discussion of the chemistry and testing of \u003cstrong\u003ewheat flour\u003c\/strong\u003e that benefits bakers and food science students seeking foundational methods.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePractical instruction:\u003c\/strong\u003e Includes procedures and material descriptions used in bread-making and confectionery that illustrate historical practices and decision-making.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAccessible archive:\u003c\/strong\u003e Links the reader to the HathiTrust Digital Library for cross-reference and further historical research opportunities.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAutomated cleaning noted:\u003c\/strong\u003e The text has been processed for print clarity while retaining any original or digitization flaws, useful for scholars who need unaltered source material.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWho It's For\u003c\/h2\u003e\u003cp\u003eThis reprint is ideal for food historians, academic libraries, and bakers with an interest in the technical origins of modern bread-making. The focus on chemistry and analytical testing makes it a useful reference for students in food science who need to trace methods and terminology historically.\u003c\/p\u003e\u003cp\u003eIt is less suitable for novices seeking a contemporary, step-by-step cookbook or for professionals who need current industry standards; modern manuals and updated laboratory protocols should be consulted for up-to-date practices and safety guidance.\u003c\/p\u003e\u003ch2\u003ePros \u0026amp; Cons\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003ePros\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003ePreserves a historical technical work that is otherwise difficult to access, valuable to researchers and collectors.\u003c\/li\u003e\n\u003cli\u003eOffers detailed treatment of flour chemistry and testing methods that illuminate historical laboratory practice.\u003c\/li\u003e\n\u003cli\u003eProvides practical descriptions of bread-making and confectionery materials useful for comparative study.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eCons\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003eOccasional flaws remain from the original or the digitization process, which may affect readability in places.\u003c\/li\u003e\u003c\/ul\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003eTitle\u003c\/td\u003e\n\u003ctd\u003eThe technology of bread-making: including the chemistry and analytical and practical testing of wheat flour, and other materials employed in bread-making and confectionery\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAuthor \/ Brand\u003c\/td\u003e\n\u003ctd\u003eWilliam Jago\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSource copy\u003c\/td\u003e\n\u003ctd\u003eDigitized from the University of California Libraries\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eReproduction process\u003c\/td\u003e\n\u003ctd\u003eMass digitization with automated image cleaning for print\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAvailability\u003c\/td\u003e\n\u003ctd\u003ePrinted reprint and digital images accessible via HathiTrust Digital Library\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIntended use\u003c\/td\u003e\n\u003ctd\u003eHistorical reference, academic research, food science study\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch2\u003eOur Verdict\u003c\/h2\u003e\u003cp\u003eThis reprint is recommended for readers who need a historical, technical perspective on \u003cstrong\u003ebread-making chemistry\u003c\/strong\u003e and flour testing. It delivers archival value and authentic original content at a reasonable cost, though scholars should expect and tolerate occasional digitization artifacts rather than a modernized editorial revision.\u003c\/p\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eIs this a modern textbook?\u003c\/strong\u003e\u003cbr\u003eNo. It is a digitized reprint of an older technical work preserved from a university library, valuable as a historical reference rather than a current textbook.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAre there scanning or print defects?\u003c\/strong\u003e\u003cbr\u003eYes. The book was processed through automated cleaning and may retain flaws that were in the original or introduced during digitization.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere can I find the original digital images?\u003c\/strong\u003e\u003cbr\u003eThe reprint references the HathiTrust Digital Library for access to the original digital images and related material.\u003c\/p\u003e","brand":"William Jago","offers":[{"title":"Default Title","offer_id":48184144789723,"sku":"B0063IZQSE","price":42.45,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0724\/1043\/1707\/files\/81yKReJwjiL._SL1500.jpg?v=1769489805","url":"https:\/\/gearmusthave.com\/products\/the-technology-of-bread-making-including-the-chemistry-and-testing","provider":"GearMustHave","version":"1.0","type":"link"}