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A treatise on the art of bread-making. Wherein, the mealing trade, assize laws, and every circumstance connected with the art, is particularly examined.

Mode of access: Internet.

The complete confectioner, pastry-cook, and baker : plain and practical directions for making confectionary and pastry, and for baking : with upwards of five hundred receipts consisting of directions for making all sorts of preserves, sugar-boiling, comfits, lozenges, ornamental cakes, ices, liqueurs, waters, gum-paste ornaments, syrups, jellies, marmalades, compotes : bread-baking, artificial yeasts, fancy biscuits, cakes, rolls, muffins, tarts, pies, &c. &c. /

Publisher's ads [12] p. at end.

England's improvement by sea and land : to out-do the Dutch without fighting, to pay debts without moneys, to set at work all the poor of England with the growth of our own lands : to prevent unnecessary suits in law, with the benefit of a voluntary register : directions where vast quantities of timber are to be had for the building of ships, with the advantage of making the great rivers of England navigable : rules to prevent fires in London, and other great cities : with directions how the several companies of handicraftsmen in London may always have cheap bread and drink /

Vol. 2 has title: England's improvement by sea and land. The second part : Containing, I. An account of its scituation, and the growths, and manufactures thereof. II. The benefit and necessity of a voluntary-register. III. A method for improving the Royal-navy, lessening the growing power of France, and obtaining the fishery. IV. Advantageous proposals for the city of London, for the preventing of fires therein; and for lessening the great charge of the trained bands. V. The way to make New-Haven in Sussex, fit to receive ships of burthen. VI. Seasonable discourses of the tin, iron, linnen, and woollen trades; with advantageous proposals for improving them all : Illustrated with seven large copper-plates / By Andrew Yarranton, gent. London : Printed, to be sold by Tho. Parkhurst ..., 1698.

The life and struggles of William Lovett, in his pursuit of bread, knowledge, and freedom ; with some short account of the different associations he belonged to, and of the opinions he entertained /

Mode of access: Internet.

Hungry forties; life under the bread tax; descriptive letters and other testimonies from contemporary witnesses.

Mode of access: Internet.

Daily bread : in three books /

Mode of access: Internet.

Effect of environment and genotype on bread-making quality of spring-sown spring wheat cultivars in China

Improvement of end-use quality in bread wheat depends on a thorough understanding of current wheat quality and the influences of genotype (G), environment (E), and genotype by environment interaction (G x E) on quality traits. Thirty-nine spring-sown spring wheat (SSSW) cultivars and advanced lines from China were grown in four agro-ecological zones comprising seven locations during the 1998 and 1999 cropping seasons. Data on 12 major bread-making quality traits were used to investigate the effect of G, E, and G x E on these traits. Wide range variability for protein quantity and quality, starch quality parameters and milling quality in Chinese SSSW was observed. Genotype and environment were found to significantly influence all quality parameters as major effects. Kernel hardness, flour yield, Zeleny sedimentation value and mixograph properties were mainly influenced by the genetic variance components, while thousand kernel weight, test weight, and falling number were mostly influenced by the environmental variance components. Genotype, environment, and their interaction had important effects on test weight, mixing development time and RVA parameters. Cultivars originating from Zone VI (northeast) generally expressed high kernel hardness, good starch quality, but poor milling and medium to weak mixograph performance; those from Zone VII (north) medium to good gluten and starch quality, but low milling quality; those from Zone VIII (central northwest) medium milling and starch quality, and medium to strong mixograph performance; those from Zone IX (western/southwestern Qinghai-Tibetan Plateau) medium milling quality, but poor gluten strength and starch parameters; and those from Zone X (northwest) high milling quality, strong mixograph properties, but low protein content. Samples from Harbin are characterized by good gluten and starch quality, but medium to poor milling quality; those from Hongxinglong by strong mixograph properties, medium to high milling quality, but medium to poor starch quality and medium to low protein content; those from Hohhot by good gluten but poor milling quality; those from Linhe by weak gluten quality, medium to poor milling quality; those from Lanzhou by poor bread-making and starch quality; those from Yongning by acceptable bread-making and starch quality and good milling quality; and those from Urumqi by good milling quality, medium gluten quality and good starch pasting parameters. Our findings suggest that Chinese SSSW quality could be greatly enhanced through genetic improvement for targeted well-characterized production environments.