Author: Reginald Carter SherwoodPublisher:
ISBN:
Category : Amylases
Languages : en
Pages : 70
Book Description
Control of Diastatic Activity in Wheat Flour ...
Author: Reginald Carter SherwoodPublisher:
ISBN:
Category : Amylases
Languages : en
Pages : 70
Book Description
The Diastatic Enzymes of Wheat, Flour and Their Relation to Flour Strength
Author: Louys A. RumseyPublisher: Forgotten Books
ISBN: 9780656023639
Category : Science
Languages : en
Pages : 92
Book Description
Excerpt from The Diastatic Enzymes of Wheat, Flour and Their Relation to Flour Strength: A Thesis Submitted to the Faculty of the Graduate, School of the University of Minnesota; In Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy; June, 1922 Gluten Content - Because Of the unique property Of wheat pro teins to form a tenacious, elastic framework of gluten for the reten tion Of the aerating gas, attention was first turned to the amount and character Of the gluten content. The numerous contributions Of Osborne (1895 to Guthrie Fleurent Snyder Guess Humphries (1907 Guthrie and Norris Wood and Hardy Bailey Blish Upson and Calvin Swanson and Tague Gortner and Doherty and others have led to the conclusion that in the proteins of the flour, and especially in the gluten, is to be found the most important basis for differences in baking value. Protein Analyses. - Ou the other hand Fleurent Snyder Shutt (1905 Norton Chamberlain Wood Thatcher Armstrong Ladd and Bailey Bailey (1913 Blish and Martin have Shown that percentage relationships from protein analyses would not suffice for the predetermination Of flour strength. Neither does the accurate characterization Of the proteins by Osborne and his CO workers apply directly to the problem Of strength. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Flour Strength as Influenced by the Addition of Diastatic Ferments
Author: Ferdin A. CollatzPublisher: Forgotten Books
ISBN: 9780483699908
Category : Science
Languages : en
Pages : 76
Book Description
Excerpt from Flour Strength as Influenced by the Addition of Diastatic Ferments: A Thesis Submitted to the Faculty of the Graduate School of the University of Minnesota Not until Osborn and Voorhees (1893) established the com position and properties Of the wheat proteins was any great advance made in regard to flour strength, and naturally attention was then di reefed to the two main proteins, gliadin and glutenin. Fluerent (1896) asserted that flour strength depended upon the proportions of gliadin to glutenin, the ratio Of 75 percent to 25 percent or 3 to 1 being most nearly ideal. Snyder (1899) came to similar conclusions 'but stated that the ideal ratio was 65 percent gliadin and 35 percent glutenin. In a later publication Snyder (1901) claims quality rather than quan tity Of protein is Of the greater importance. Shutt (1904) (1907) points out that after several years Of research it appears extremely doubtful if the gliadin number (percentage Of albuminoids in the form Of gliadin) constitutes a factor that can be correlated with bread mak ing values as Obtained by baking trials. These conclusions are again verified in a later report. Thatcher's (1907) results show that no single factor or group Of chemical tests which he tried give results from which the comparative baking qualities Of flour can be determined. Blish (1915) states that the gliadin-glutenin ratio is much more con stant in flours Of different baking strength than has heretofore been supposed. 'blish found, after careful investigation, that the individual proteins of weak and strong flours are chemically identical. The soluble proteins Of flour have also had their share Of investiga tions as to their relation to baking strength. Snyder Bremer Wood (1907) and others have found no relation Of baking strength to the amounts Of water soluble proteins. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Flour Strength as Influenced by the Addition of Diastatic Ferments
Author: Ferdinand Albert CollatzPublisher:
ISBN:
Category : Amylases
Languages : en
Pages : 86
Book Description
Issued also as a thesis, University of Minnesota.
A Study of the Properties of Wheat Flour as Produced by Different Milling Systems ...
Author: Minnesota. Agricultural experiment stationPublisher:
ISBN:
Category : Flour
Languages : en
Pages : 36
Book Description
The Diastatic Enzymes of Wheat Flour and Their Relation to Flour Strength
Author: Louys Anthony RumseyPublisher: Palala Press
ISBN: 9781354284872
Category :
Languages : en
Pages : 92
Book Description
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