Abstract
THIS pamphlet is another of Dr. Richardson's labours in the cause of public health. It deals mainly, as the title implies, with healthy bread, and especially with the system of the late Dr. Dauglish of Malvern for baking what is now generally known as aërated bread. The advantages of the aërated process are stated by the author to be that the destructive influence of fermentation is prevented. There is no chemical decomposition of the flour whatever, and therefore no loss of material, while the rising of the dough is just as effectively carried out. The aërated bread contains, therefore, all the gluten and all the albuminous food of the wheat, out of which the living tissues are constructed, as well as the food which ministers to the animal warmth and vital activity. Moreover, much labour to the baker is spared, and the kneading by hand is wholly dispensed with—a matter of some consideration to delicate or fastidious persons. The gradual steps by which the process has been worked out, from the incubation of the idea in the brain of Dr. Dauglish to the modern aërated process of baking are fully traced by Dr. Richardson, who describes also the different effects of fermentation and aeration on the different qualities of flour, the economic and sanitary advantages of the new system to the workmen (by no means the least important part of the subject, as those who recollect Mr. Lakeman's report on the London bakeries, and who read Chapter IX. of this little work, will acknowledge), and the public advantages of the aerated bread in relation to health. An appendix contains a brief memoir of Dr. Dauglish.
On the Healthy Manufacture of Bread. A Memoir on the System of Dr. Dauglish.
By Benjamin Ward Richardson (London: Baillière, Tyndall, and Cox, 1884.)
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On the Healthy Manufacture of Bread. A Memoir on the System of Dr. Dauglish . Nature 31, 148 (1884). https://doi.org/10.1038/031148a0
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DOI: https://doi.org/10.1038/031148a0