References

Flour and Bread

Atwater, H. W. Bread and Bread Making. United States Department of Agriculture, Farmers' Bulletin 389 (1910).

Bevier. Some Points in the Making and Judging of Bread. University of Illinois, Bulletin, vol. 10 (March 17, 1913).

Bread Lesson. Demonstration. Iowa State College, Agricultural Department, Short Course Class Notes, No. 1.

Bulletin on Idaho Bread Contest Clubs. Idaho State Department of Public Instruction.

Calvin. Essentials of Bread Making. Oregon Agricultural College, Domestic Science and Art Project, Circular, No. 6.

1 Supply temperatures found by experiment (see pages 174-179).

Grant. The Chemistry of Bread Making.

Harcourt and Purdy. Flour and Bread Making. Ontario Agricultural College, Department of Agriculture, Bulletin 180 (1910).

Hunt. The Cereals in America.

Jago. The Technology of Bread Making.

Kohman. Salt-raising Bread and Some Comparisons with Bread made with Yeast. Journal of Industrial and Engineering Chemistry, vol. 4, pages 20-30, 100-106 (1912).

Leach. Food Inspection and Analysis.

Leclerc and Jacobs. Graham Flour. United States Department of Agriculture, Bureau of Chemistry, Bulletin 164 (1913).

Newanetal. Some Experiments on the Relative Digestibility of White and Whole Meal Breads. Journal of Hygiene, vol. 12, pages 119-143 (1912).

Osborne. The Proteins of the Wheat Kernel.

Shaw and Gaumnitz. California White Wheats. Berkeley, California, Agricultural Experiment Station, Bulletin 212 (1911).

Simmons. Book of Bread.

Snyder. Studies in Bread and Breadmaking. Bulletins 67, 101, 126 of the Office of Experiment Stations, United States Department of Agriculture.

Snyder and Woods. Wheat Flour and Bread. United States Department of Agriculture, Yearbook for 1903, pages 347-362.

Van Arsdale. Some Attempts to Standardize Oven Temperatures for Cooking Processes. Teachers College Bulletin, Technical Series No. 8 (1914).

Wardall. Relation of Yeast to Flavor in Bread. Journal of Home Economics, vol. 2, pages 75-91 (1910).

Wiley. Cereals and Cereal Products. Part 9 of Bulletin 13 of the Bureau of Chemistry, United States Department of Agriculture.

Woods and Merrill. The Digestibility and Nutritive Value of Bread. Bulletins 85 and 143 of the Office of Experiment Stations, United States Department of Agriculture.