02516cam a22003133u 450000100060000000300070000600500170001300600020003000700050003200800410003701000130007804000110009104100170010205000070011910000430012624502930016926400510046230000470051333600260056033700260058633800360061250000310064850802000067952012060087953400450208565300100213085600430214099900190218360424UtSlPG20260610134407.0mcr n260607r2019||||utu|||||o|||||||||||||| d  a44049455  aUtSlPG 7aen2iso639-1 4aTX1 aAccum, Friedrich Christian,d1769-183812aA treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains :bExhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world 1aSalt Lake City, UT :bProject Gutenberg,c2019  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2019-10-04  aProduced by deaurider, Barry Abrahamsen, and the Online
Distributed Proofreading Team at http://www.pgdp.net (This
file was produced from images generously made available
by The Internet Archive)  a"A Treatise on the Art of Making Good Wholesome Bread of Wheat, Oats, Rye, Barley, and Other Farinaceous Grains" by Fredrick Accum is a scientific publication written in the early 19th century. This comprehensive work explores the principles and practices of bread-making, emphasizing the nutritional and chemical properties of various grains and the methods employed in different cultures. The treatise serves as a guide for understanding not only the recipes and techniques for making bread but also the historical context of bread-making throughout human civilization.  The opening of this treatise establishes the author's intent to delve into the chemical composition of various alimentary substances derived from plants, as well as to provide an extensive history of bread-making practices. Accum discusses the nutritional benefits of different grains, such as wheat, rye, oats, and barley, detailing their roles as staple foods in various societies. He elaborates on the diverse techniques used for transforming these grains into bread, illustrating the complexity and importance of this essential dietary component in human diets across the globe. (This is an automatically generated summary.)  nOriginal publication data not identified  aBread40uhttps://www.gutenberg.org/ebooks/60424  c101250d101250