276 Use of Sulphate of Copper, &c. in Bread. 
The presence of sulphate of copper in all the trials is very mani- 
fest, even when used in the smallest quantity, in strengthening the 
paste and preventing its spreading into a flat mass. 
An excess of this poisonous salt however, is essentially injurious 
to the rising of the bread. It impedes the fermentation. _ Its.actio 
appears very analogous to that of leaven. An excess of oe 
rise to the same odor. . 
Besides the property of furnishing a finer, more porous and lighter 
bread, when the proportion does not exceed the ;s5}a_ of me 
quantity of bread, the sulphate of copper enables it to retain a greater 
quantity of water, so that the loaf No 7, lost almost nothing of its 
weight. : 
- 'To prove more distinctly whether the increase in weight was in 
proportion to the metallic sulphate employed, recourse was had to @ 
second baking, the result of which was, that 1125 parts of flour, 
625 parts of water, 260 parts of Iéaven, 90 parts of yeast, produce. 
a loaf, which, twenty four hours after it is withdrawn from the oven, 
weighs 1720 parts, the height being 64 centimeters, and the width 
80.. The same quantity of ingredients, precisely in the same Pt 
portions, with the addition of .025 of sulphate of copper, the weight 
was 1745, the height 84, and the width 30.. With .05 of sulphate 
of copper, the weight was increased to 1762, the height to 9, the 
width 294. Each of these additions of the sulphate, greatly ee 
proved the appearance, lightness and sponginess of the bread. ‘The 
quantity of sulphate in proportion to the. bread was in thesé two 
cases ;5};,5 and 5;4;,. A larger quantity of sulphate increased 
the weight of the bread but injured its appearance and a 
The results were 1. The action of the copper on the quality of 
- bread is very manifest and very favorable, even in the proportion 
of satae- . . 
2. The increase of weight is very sensible, amounting eve 
ounce in a pound, when ;,';, of sulphate was used. When the 
same quantity of water was added to an equal quantity of paste & 
empt from the cupreous salt, it gave a loaf very spreading, very 
heavy, exactly half the height, and weighing 8 per cent. less than t i 
preceding. 4 
Observations on the second baking. 
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