Chemistry of Wheat, Flour, and Bread

Abstract

THIS bulky volume professes to treat of its subjects in an exhaustive manner. Wheat, flour, and bread-making are as important as they are universal; and if they are common-place, their study requires deep insight into chemical science. Mr. Jago's book will form a valuable addition to economic science. The composition of wheats from all parts of the world, the minute structure of the grain, the composition of milling products, and the processes of panary fermentation, fall properly within the limits of such a work, and are dealt with in an exceedingly painstaking manner. The various methods of bread-making, the chemistry of the art, and the effects of blending different descriptions of wheat so as to secure the best possible results, are amply and ably discussed. Modern milling and baking appliances are also described carefully and illustrated graphically. There is likewise enough of the author's own thought and research to redeem the work from the stigma of being mere compilation. The book is decidedly useful, and, making due allowance for the progressive state of our knowledge upon many of the topics dealt with, it will probably be received as a standard work. It brings within its ample limits a vast amount of information which has usually, and we think appropriately, been treated of by separate authorities, The book is, in fact, a sort of encyclopædia of bread-making, and this being the case, it is open to the faults o; such works. The design or scope is too large, and the matter introduced to our notice is often too remotely relevant to the immediate wants of the reader. A definition of chemistry, a table of atomic weights, an explanation of chemical equations, atoms and molecules, are scarcely necessary in this connection. Similarly, we cannot approve of lessons upon polarisation of light, the uses of the microscope, and the camera lucida being introduced in extenso into a book specially treating of a technical subject like this. Such knowledge ought to be assumed as already possessed by the reader; and as well might the author have given instruction upon the origin and uses of decimal fractions, or led up to his subject by several preliminary volumes dealing with the whole “circle of the sciences.” Certainly he lays himself open to the charge of instructing either too much or too little. He deals with abstract scientific problems lying at the root of chemistry, and with the vulgar processes of the cook and the baker; and treats with equal facility of the microscope and the flour-mill. We had rather leave the minuter criticism of this voluminous work to the many experts whom it concerns, and who will no doubt be ready to detect any errors into which the indefatigable and talented author may have fallen. If Mr. Jago is ever tempted to bring out a second edition, we may recommend the use of the pruning-knife, which, if judiciously and freely used, will leave a better proportioned but less bulky treatise in our hands.

Chemistry of Wheat, Flour, and Bread, and Technology of Bread-making.

By William Jago. (Brighton: Published by the Author, 1886.)