INDEX

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  • Aerated bread, 104
  • Amino-acids, 116
  • Ash of bread, 119
  • Baking, 63, 91
  • Baking powders, 102
  • Biffen’s new varieties, 49, 59
  • method, 41, 46, 58
  • Bread, amount in diet, 127
  • composition of, 109
  • variations in, 120
  • water in, 135
  • Break rolls, 81
  • Breeding of wheat, 29, 35, 40
  • Burgoyne’s Fife, 59
  • Climate suitable for wheat, 2, 28
  • Clover as preparation for wheat, 8
  • Colloids, 67
  • Continuous growth of wheat, 7
  • Crookes, Sir W., shortage of nitrogen, 5
  • Cropping power of wheats, 32
  • Cross-breeding, 40
  • Digestibility of bread, 124
  • Dressing wheat, 16
  • Dry farming, 10
  • Elements required by wheat, 2
  • Energy-values, 111
  • Fat in bread, 113
  • Fermentation in dough, 94
  • Fibre, 114
  • Field plots, accuracy of, 32
  • Fife wheat, 47, 57
  • Flour, composition of, 122
  • grades of, 88, 122
  • self-rising, 102
  • Food-value of various breads, 120
  • of starch, etc. in bread, 110
  • Foreign wheat growing, 21
  • Fuel-values, 111
  • Futures, 26
  • Germ, food-value of, 132
  • in milling, 89
  • in bread, 114, 132
  • Gluten, 63
  • properties of, 68
  • Grades of flour, 88, 122
  • of wheat, 23
  • Home Grown Wheat Committee, 53, 56
  • Hopkins’ work, 132
  • Hybridisation, 40<

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