The Physical Chemistry of Bread Making

E. J. Cohn and L. J. Henderson
Science
New Series, Vol. 48, No. 1247 (Nov. 22, 1918), pp. 501-505
Stable URL: http://www.jstor.org/stable/1642409
Page Count: 5
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The Physical Chemistry of Bread Making
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Notes and References

This item contains 15 references.

[Footnotes]
  • 2
    Osborn, T. B., " The Proteins of the Wheat Kernel." Washington, 1907.
  • 3
    Bulletin 13, part 9, Division of Chemistry, United States Department of Agriculture.
  • 4
    Jago, William, " Science and Art of Bread-ma- king," pp. 288-303, London, 1895.
  • 5
    Wood, T. B., "The Chemistry of Strength of Wheat Flour," Jour. Agricultural Science, Vol. 2, Part 3, pp. 267-277, 1907.
  • 6
    Wood, T. B., and Hardy, W. B., "Electrolytes and Colloids: The Physical State of Gluten, " Pro- ceedings Roy. Soc. B, LXXI., pp. 31-43, 1909.
  • 8
    Wood, T. BI., "The Chemistry of Strength of Wheat Flour," Jour. Agricultural Science, Vol. 2, Part 2, pp. 139-160, 1907.
  • 9
    Henderson, L. J., Fenn, W. O., Cohn, E. J., "The Influence of Electrolytes upon the Viscosity of Dough" Journal of General Physiology.
  • 10
    Wood, T. B., "The Chemistry of Strength of Wheat Flour," Jour. Agricultural Science, Vol. 2, Part 2, pp. 267-277, 1907.
  • 11
    Maurizio, Landwirtschaftliche Jahrbücher, XXXI., 1902.
  • 12
    Henderson, L. J., " The Prevention of Rope in Bread, " SCIENCE, N. S., Vol. 48, No. 1236, pp. 247-248, 1918.
  • 14
    Cohn, E. J., Cathcart, P. H., and Henderson, L. J., " The Measurement of the Acidity of Bread," Jour. Biological Chemistry, 1918.
  • 15
    Jessen-Hansen, Comptes Rendus Trav. Lab. Carlsberg, Vol. 5, No. 10, 1911.
  • 16
    Landenberger, L. L., "Barley Bread Optimum Reaction and Salt Effect, " SCIENCE, N. S., Vol. 48, No. 1237, pp. 269-270, 1918.
  • 19
    Burrows, G. H., and Cohn, E. J., "A Quanti- tative iStudy of the. Evaporation of Serum Pro- teins," Jour. Biological Chemistry, 1918.
  • 21
    Cohn, E. J., Wolbach, S. B., and Henderson, L. J., "The Control of Rope," Jour. of General Physiology, Vol. 1, No. 2, 1918.