The Resource Bacteria concerned in the making of salt-rising bread, (electronic resource)

Bacteria concerned in the making of salt-rising bread, (electronic resource)

Label
Bacteria concerned in the making of salt-rising bread
Title
Bacteria concerned in the making of salt-rising bread
Creator
Subject
Genre
Language
eng
Summary
Salt-rising bread is a kind of leavened bread, which is made light not by the introduction of yeast, as with yeast cakes or by mechanical aeration or by carbon dioxide liberated from chemical compounds, such as baking powders, but by some ferment which is present in the ingredients used in starting the bread. The most marked characteristics of it are its texture, odor and flavor. The texture is very close and fine, yet the bread is light. The odor and flavor are especially characteristic, being rather penetrating. This odor which suggests putrefaction is unpleasant to some people. The flavor is slightly sweet but peculiar and characteristic. It is because the outcome is so uncertain in the making of salt-rising bread and because no scientific work on the subject has been done, that this work was undertaken. It was thought that if some definite knowledge of the organisms concerned in the making of salt-rising bread were obtained, results could be made more certain, and thus make this process of bread making more accessible to a larger number of people
Cataloging source
MUU
http://library.link/vocab/creatorName
Woodward, Winona
Degree
M.A.
Dissertation year
1912.
Government publication
government publication of a state province territory dependency etc
Granting institution
University of Missouri
Index
no index present
Literary form
non fiction
Nature of contents
  • dictionaries
  • theses
http://library.link/vocab/subjectName
  • Bread
  • Cooking (Bread)
  • Bacteria
Target audience
specialized
Label
Bacteria concerned in the making of salt-rising bread, (electronic resource)
Instantiates
Publication
Contributor
Thesis advisor
Note
  • Typescript
  • "Approved May 15, 1912, George M. Reed."
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Control code
815453627
Extent
1 online resource (30 unnumbered pages, 29 leaves)
Form of item
online
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
MU: Digitized by the University of Missouri--Columbia Libraries.
Specific material designation
remote
System control number
(OCoLC)815453627
Label
Bacteria concerned in the making of salt-rising bread, (electronic resource)
Publication
Contributor
Thesis advisor
Note
  • Typescript
  • "Approved May 15, 1912, George M. Reed."
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Control code
815453627
Extent
1 online resource (30 unnumbered pages, 29 leaves)
Form of item
online
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
MU: Digitized by the University of Missouri--Columbia Libraries.
Specific material designation
remote
System control number
(OCoLC)815453627

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