The Book of Wheat: An Economic History and Practical Manual of the Wheat IndustryO. Judd, 1908 - 369 páginas |
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Página 59
... baked or puddled soils , and such soils are also impermeable to roots . Stirring or cultivating the soil enables the air to cir- culate and the roots to penetrate through it . Tillage has been known to increase the yield of wheat over ...
... baked or puddled soils , and such soils are also impermeable to roots . Stirring or cultivating the soil enables the air to cir- culate and the roots to penetrate through it . Tillage has been known to increase the yield of wheat over ...
Página 284
... baked cracker has the best color , texture and crispness when made from soft - wheat flour . Pas- try and cake in some of their many varied forms are so univer- sally a part of the daily diet of America and Europe that soft- wheat flour ...
... baked cracker has the best color , texture and crispness when made from soft - wheat flour . Pas- try and cake in some of their many varied forms are so univer- sally a part of the daily diet of America and Europe that soft- wheat flour ...
Página 286
... baked bread as early as the Stone Age . From the burnt specimens that have been disinterred , it was found that they did not use meal , but that the grains were more or less crushed . The ancient Egyptians carried the art of baking to a ...
... baked bread as early as the Stone Age . From the burnt specimens that have been disinterred , it was found that they did not use meal , but that the grains were more or less crushed . The ancient Egyptians carried the art of baking to a ...
Página 287
... baked loaf are largely determined by the quantity and quality of the gluten . One hundred pounds of flour will make ... baked in the dying embers of a wood fire . There have been no great modern improvements in ma- chinery for making ...
... baked loaf are largely determined by the quantity and quality of the gluten . One hundred pounds of flour will make ... baked in the dying embers of a wood fire . There have been no great modern improvements in ma- chinery for making ...
Página 289
... baked in a continuous oven fired by coal . The temperature for baking should be from 450 to 550 ° F. , so that the interior of the loaf will be at the boiling point , 212 ° F. When baked , the loaves are tipped out of the pans upon ...
... baked in a continuous oven fired by coal . The temperature for baking should be from 450 to 550 ° F. , so that the interior of the loaf will be at the boiling point , 212 ° F. When baked , the loaves are tipped out of the pans upon ...
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acre agriculture Amer American amount annual Argentina average baked bran bread bucket shop bushels bushels of wheat Canada cars cents per bushel century cereals Chicago chinch bug climate combined harvester commercial corn cost crop rotation cultivation durum wheat early elevators England Europe experiment station export farm farmers fertilizers flour germination gluten grower grown harvest header Hessian fly Hybrid important increased industry insects irrigation Kansas kernel land larvæ loss macaroni machine machinery manure methods miller milling Minnesota moisture nitrogen North Dakota operations Pacific coast phosphoric acid plow potash pounds practically price of wheat produced profitable railroads Red river valley Report Rept rotation Russia rust seed shipped smut soil sown speculative spores spring wheat storage straw supply threshing tion transportation United varieties weeds wheat crop wheat growing wheat plant winter wheat Yearbook U. S. Dept yield