The Online Books Page

Flour

See also what's at Wikipedia, your library, or elsewhere.

• Plant products

• Flour -- Analysis
• Flour -- Analysis and chemistry
• Flour -- Australia
• Flour -- Canada
• Flour -- Cleaning
• Flour -- Composition
• Flour -- Early works to 1800
• Flour -- Effect of radiation on
• Flour -- Grading
• Flour -- Microbiology
• Flour -- Milling
• Flour -- Moisture
• Flour -- Ontario
• Flour -- Poetry
• Flour -- Prices
• Flour -- Quality
• Flour -- Storage
• Flour -- Taxation
• Flour -- Testing
• Flour -- Viscosity
• Flour -- Weights and measures
• Batters (Food)
• Dough
• Flour as feed
• Flour as food
• Grain
• Soy flour
• Manuf -- Flour
• Manufactures -- Flour

• Flours
• Wheat flour

• Town Crier Recipe Book: 300 Lucky Low Cost Prize Winning Recipes (Kansas City, MO: Midland Flour Milling Co., ca. 1938) (page images at HathiTrust)
• How to Use Corn Meal, Oat Meal, Barley, Buckwheat, Potatoes, Rice, Etc., and Save Wheat Flour: Best War Time Recipes (New York: Royal Baking Powder Co., ca. 1917) (page images at HathiTrust)
• Report of the Federal trade commission on commercial wheat flour milling. September 15, 1920. (Govt. print. off., 1920), by United States Federal Trade Commission (page images at HathiTrust)
• Wheat and flour primer. (Washburn-Crosby co., 1910), by Washburn-Crosby Co (page images at HathiTrust)
• On the chemical constitution of the proteins of wheat flour and its relation to baking stength ... (Eschenbach printing co., 1916), by Morris Joslin Blish (page images at HathiTrust)
• Control of diastatic activity in wheat flour ... (Minneapolis, 1927), by Reginald Carter Sherwood (page images at HathiTrust)
• The chemistry of wheat flour (Book Dept., the Chemical Catalog Co., 1925), by C. H. Bailey (page images at HathiTrust)
• From wheat to flour (Wheat flour institute, 1937), by Josephine Brandenburg Beardsley and Wheat Flour Institute (page images at HathiTrust)
• Glutenin in its relation to flour strength ... (Minneapolis, 1926), by Emily Helen Grewe (page images at HathiTrust)
• Foreign import duties on wheat, wheat flour, meat and meat product / (Govt. Print. Off., 1924), by Frank Whitson Fetter, Henry Chalmers, and United States. Bureau of Foreign and Domestic Commerce (page images at HathiTrust)
• Ueber die aufbewahrung oder magasinirung des getreides und mehls als sicherstes staatsmittel, theuerungen vorzubeugen : nebst vorausgehenden bemerkungen über die von den gefahren des jahres 1846/47 dictirten sicherungsmittel und besonders auch über den getreidehandel von Europa (B.F. Voigt, 1847), by Augin. Rollet and Ferdinand Steinmann (page images at HathiTrust)
• Delicious food made with cereals & flour. (Fleischmann Co., 1918), by Fleischmann Company (page images at HathiTrust)
• Report of the Federal trade commission on commercial wheat flour milling. September 15, 1920. (Govt. print. off., 1920), by United States Federal Trade Commission (page images at HathiTrust)
• Le pain de froment. Etude critique et recherches sur sa valeur alimentaire selon le blutage et les systemes de mouture. (Gauthier-Villars, 1911), by Emile Charles Albert Fleurent (page images at HathiTrust)
• Flour manufacture : with supplement, recent progress in flour manufacture (C. Lockwood, 1888), by Freidrich Kick and Henry Handley Pridham Powles (page images at HathiTrust)
• Wheat flour and diet (The Macmillan company, 1928), by C. O. Swanson (page images at HathiTrust)
• The medal of gold, a story of industrial achievement (The Bellman company, 1925), by William C. Edgar (page images at HathiTrust)
• Processes of flour manufacture (Longmans, Green and co., 1920), by Percy A. Amos (page images at HathiTrust)
• Flour strength as influenced by the addition of diastatic ferments ([s.n.], 1922), by Ferdinand Albert Collatz (page images at HathiTrust)
• The diastatic enzymes of wheat flour and their relation to flour strength ... (Ill., 1922), by Louys Anthony Rumsey (page images at HathiTrust)
• Viscosity as a measure of hydration capacity of wheat flour and its relation to making strength ... ([Minneapolis?, 1924), by Paul Francis Sharp (page images at HathiTrust)
• Modern cereal chemistry. (Northern Pub. Co., 1924), by D. W. Kent-Jones (page images at HathiTrust; US access only)
• The technology of bread-making, including the chemistry and analytical and practical testing of wheat flour, and other materials employed in bread-making and confectionery. (Bakers' helper company, 1921), by William Jago and William C. Jago (page images at HathiTrust; US access only)
• Unifine flour; milling, baking, and consumer acceptance tests. (State College, 1950), by Washington State University. College of Engineering. Research Division (page images at HathiTrust)
• Flour and wheat in the Montana gold camps, 1862-1870: a chapter in pioneer experiences and a brief discussion of the economy of Montana in the mining days (Dunstan, printing and stationery, 1918), by Harrison Anthony Trexler (page images at HathiTrust)
• Soft wheat & soft wheat flours, an authentic reference for students and teachers of home economics. (The Association, 1925), by Soft Wheat Millers' Association. Home Economics Dept (page images at HathiTrust)
• Brotgetreide und Brot. Lehrbuch für die Praxis der Getreideverarbeitung und Hand- und Hilfsbuch für Versuchsstationen, Nahrungsmittel-untersuchungsämter und Laboratorien der Mühlen, Bäckereien und Fachschulen. (P. Parey, 1914), by Max Paul Neumann (page images at HathiTrust; US access only)
• Processes of flour manufacture (Longmans, Green and co., 1912), by Percy A. Amos (page images at HathiTrust)
• The story of flour (Pillsbury flour mills co., 1925), by Pillsbury Company (page images at HathiTrust)
• Die Backfähigkeit des Weizenmehles und ihre Bestimmung (C. Winter, 1901), by Georg Hamann (page images at HathiTrust; US access only)
• Getreide, mehl und drot : Ihre botanische, chemischen und physikalischen eigenschaften, hygienisches verhalten, sowie ihre beurteilung und prüfung. Handbuch zum gebrauche in laboratorien und zum selbstunterrich für chemiker, müller, bäcker, botaniker und landwirte (P. Parey, 1903), by A Maurizio (page images at HathiTrust)
• Standard comparative values of wheat, mill-feed and flour (The McElhiney Company, 1914), by William Akers McElhiney (page images at HathiTrust)
• Wheat, wheat flour, and semolina. (U.S. International Trade Commission, 1994), by United States International Trade Commission (page images at HathiTrust)
• The facts about enrichment of flour and bread. (Washington, D. C., 1944), by National Research Council (U.S.) Committee on Cereals (page images at HathiTrust)
• The story of flour (Pillsbury Flour Mills Co., 1922), by Minneapolis Pillsbury Flour Mills Company (page images at HathiTrust)
• The microscopical examination of flour. (Govt. print. off., 1920), by George Lawrence Keenan and May A. Lyons (page images at HathiTrust)
• A small tract entitled A candid and impartial exposition of the various opinions on the subject of the comparative quality of the wheat and flour in the northern and southern sections of the United States, with a view to develop the true cause of the difference. To which are added instructions showing how to improve the character of the northern flour to an equality with that of the South; and preserve the latter from that depreciation which, in some places, it is of late so evidently undergoing (Printed by J. Gideon, junior, 1820), by John C. Brush (page images at HathiTrust)
• Barriers in synergized-pyrethrins-treated paper bags to prevent migration of piperonyl butoxide into cornmeal, flour, and CSM (Agricultural Research Service, U.S. Dept. of Agriculture, 1973), by Henry A. Highland and Margaret Secreast (page images at HathiTrust)
• Reliable recipes, with introduction modern methods in cooking (Reliable Flour Co., 1904), by Reliable Flour Company (page images at HathiTrust)
• Commercial stocks of wheat and flour in the United States on August 31, 1917. (U.S. Dept. of Agriculture, Office of the Secretary, 1918), by United States. Bureau of Markets (page images at HathiTrust)
• Effect of common mill fumigants on the baking qualities of wheat flour (Kansas State Agricultural College, Experiment Station, 1971), by G. A. Dean and C. O. Swanson (page images at HathiTrust)
• The influence of certain substances upon the baking qualities of flour (Kansas State Agricultural College, Experiment Station, 1913), by J. T. Willard and C. O. Swanson (page images at HathiTrust)
• Kansas flours : chemical, baking and storage tests (Agricultural Experiment Station, Kansas State Agricultural College, 1915), by C. O. Swanson, J. T. Willard, and Leslie Arthur Fitz (page images at HathiTrust)
• A review of methods for determining the quality of wheat and flour for breadmaking (Agricultural Experiment Station, Kansas State College of Agriculture and Applied Science, 1954), by Edwin Cyrus Miller and J. A. Johnson (page images at HathiTrust)
• Bleached flour (Kentucky Agricultural Experiment Station of the State University, 1910), by R. M. Allen (page images at HathiTrust)
• Flour bleaching (University of Minnesota, Agricultural Experiment Station, Division of Agricultural Chemistry and Soils, 1908), by Harry Snyder (page images at HathiTrust)
• A study of the use of Missouri soft wheat flour in making light bread (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1926), by Eva May Davis and Jessie Alice Cline (page images at HathiTrust)
• A comparison of the qualities of flours made from white wheat varieties grown in Montana when used for making cakes and cookies (Montana State College, Agricultural Experiment Station, 1943), by Jessie E. Richardson (page images at HathiTrust)
• The effect of bleaching upon the quality of wheat flour (University of Nebraska, Agricultural Experiment Station of Nebraska, 1907), by F. J. Alway (page images at HathiTrust)
• [Flax, wheat and flour investigations] (North Dakota Agricultural College, Government Agricultural Experiment Station for North Dakota, 1913), by H. L. White, R. F. Beard, and Joseph Waite Ince (page images at HathiTrust)
• The bread value of wheat (Agricultural Experiment Station, North Dakota Agricultural College, 1920), by Thomas Sanderson (page images at HathiTrust)
• Some factors related to the quality of wheat and strength of flour (Agricultural Experiment Station, the North Dakota Agricultural College, 1920), by W. L. Stockham (page images at HathiTrust)
• Bleaching of flour (North Dakota Agricultural College, Government Agricultural Experiment Station for North Dakota, 1906), by E. F. Ladd and R. E. Stallingers (page images at HathiTrust)
• Cake and biscuit-making qualities of flours from Maryland wheats (University of Maryland, Agricultural Experiment Station, 1934), by W. B. Kemp, Claribel Welsh, and Geary Francis Eppley (page images at HathiTrust)
• The quality of Oklahoma flour (Oklahoma Agricultural and Mechanical College, Agricultural Experiment Station, 1926), by Adrian Caane (page images at HathiTrust)
• Making white and whole wheat bread with three types of yeast and hard wheat flour (University of Wyoming, Agricultural Experiment Station, 1940), by Emma J. Thiessen and Wyoming Agricultural Experiment Station (page images at HathiTrust)
• Wheat and flour investigations (University of Minnesota, Agricultural Experiment Station, Chemical Division, 1904), by Harry Snyder (page images at HathiTrust)
• Recherches sur les blés, les farines and le pain (Charles-Lavauzelle, 1894), by A. Balland (page images at HathiTrust)
• Bulletin. (Minneapolis, [etc.], 1920), by American Institute of Baking and American Bakers Association (page images at HathiTrust)
• Digestibility of protein supplied by soy-bean and peanut press-cake flours (U.S. Dept. of Agriculture, 1918), by Arthur Dunham Holmes (page images at HathiTrust)
• The technology of bread-making : including the chemistry and analytical and practical testing of wheat, flour, and other materials employed in bread-making and confectionery (Bakers' Helper, 1911), by William Jago (page images at HathiTrust)
• Flour and breadmaking (Dept. of Agriculture, 1910), by R. Harcourt, M. A. Purdy, and Ontario. Dept. of Agriculture (page images at HathiTrust; US access only)
• Flour substitutes (Dept. of Trade and Commerce, 1919), by A. McGill and Canada. Dept. of Trade and Commerce (page images at HathiTrust)
• Gluten flour, etc. (Inland Revenue Dept., 1916), by A. McGill and Canada. Dept. of Inland Revenue. Laboratory (page images at HathiTrust)
• Flour (Inland Revenue Dept., 1914), by A. McGill and Canada. Dept. of Inland Revenue. Laboratory (page images at HathiTrust)
• Flour nitrite reacting nitrogen in (Inland Revenue Dept., 1910), by A. McGill and Canada. Dept. of Inland Revenue. Laboratory (page images at HathiTrust)
• Wheaten flour (Inland Revenue Dept., 1904), by Thomas Macfarlane and Canada. Dept. of Inland Revenue. Laboratory (page images at HathiTrust)
• Commercial wheat-flour milling (Govt. Print. Off., 1920), by United States Federal Trade Commission (page images at HathiTrust)
• To establish standard weights and measures for flour, meal, and feed : hearings before the Committee on Coinage, Weights, and Measures, House of Representatives, Sixty-fifth Congress, second session on H.R. 10957. (G.P.O., 1918), by United States House Committee on Coinage, Weights, and Measures (page images at HathiTrust)
• The technology of bread-making : including the chemistry and analytical and practical testing of wheat, flour, and other materials employed in bread-making and confectionery (Bakers' Helper Co., 1911), by William Jago (page images at HathiTrust)
• Wheat flour and bread. ([Washington, D.C., 1903), by Harry Snyder and Charles D. Woods (page images at HathiTrust)
• Wheat flour its weight and moisture content (The Millers national federation, 1922), by Harry Snyder (page images at HathiTrust)
• The technology of bread-making. (The Northern Publishing Co., ltd., 1921), by William Jago (page images at HathiTrust)
• A comparison of spring & winter wheat flour as influenced by compressed, dry & liquid yeasts (1915), by Bessie B. Hoover (page images at HathiTrust)
• Experimental investigations of flour mixtures (1900), by Harriette I. Robson (page images at HathiTrust)
• Milling chemistry, questions and answers (National Miller, 1925), by S. J. Lawellin and Newton Evans (page images at HathiTrust)
• La cuisiniere Five Roses : comprenant 1001 recettes eprouvées et autorisées par l'emploi qu'en ont fait au delà de 2,000 ménagères canadiennes : set ouvrage content en plus un très grand nombre d'observations utiles destinées à l'emploi de farine Five Roses dans les différents genres de mets, le tout vérifié et approuvé. (Lake of the Woods Milling Co., 1915), by Lake of the Woods Milling Company (page images at HathiTrust; US access only)
• Wheat and flour investigations : crops of 1906-7 (State College of Washington, Agricultural Experiment Station, 1910), by Roscoe Wilfred Thatcher (page images at HathiTrust)
• Wheat and flour investigations. (State College of Washington, Agricultural Experiment Station, 1911) (page images at HathiTrust)
• Missouri flour for Missouri breadmaking (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1924), by Laurel E. Davis (page images at HathiTrust)
• How to make good bread from Missouri soft wheat flour (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1926), by Eva May Davis and Jessie Alice Cline (page images at HathiTrust)
• Flour considered from the standpoint of nutrition (Agricultural Experiment Station of the Agricultural and Mechanical College, 1896), by Lucien Marcus Underwood (page images at HathiTrust)
• Indiana flour (Purdue University, Agricultural Experiment Station, 1923), by Purdue University. Dept. of Home Economics (page images at HathiTrust)
• Questions on "enriched" flour and bread (Nutrition Division, Office of Coordinator of Health, Welfare, and Related Defense Activities [distributor], 1941), by United States. National Defense Advisory Commission. Consumer Division, United States Public Health Service, United States Office of Education, United States Children's Bureau, United States. Department of Agriculture. Consumers' Counsel Division, United States. Extension Service, and United States. Bureau of Home Economics (page images at HathiTrust)
• The flour and grist-milling industry. (Ottawa., 1921), by Canada Dominion Bureau of Statistics (page images at HathiTrust)
• Before the ways and means committee, House of Representatives. Suggestions why the pure food law should not be amended so as to legalize the adulteration of flour, and why the act taxing mixed flour should not be repealed, as proposed by the Rainey bill H.R. 9409. ([Washington, 1916), by United States. Congress. House. Committee on Ways and Means (page images at HathiTrust)

More items available under narrower terms.