Download or read book Flour Strength as Influenced by the Addition of Diastatic Ferments written by Ferdinand Albert Collatz and published by . This book was released on 1922 with total page 86 pages. Available in PDF, EPUB and Kindle. Book excerpt: Issued also as a thesis, University of Minnesota.
Download or read book Flour Strength as Influenced by the Addition of Diastatic Ferments written by Ferdinand Albert Collatz and published by Wentworth Press. This book was released on 2019-03-05 with total page 74 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Download or read book Flour Strength as Influenced by the Addition of Diastatic Ferments written by Ferdinand Albert Collatz and published by Palala Press. This book was released on 2016-05-16 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Download or read book Flour Strength as Influenced by the Addition of Diastatic Ferments written by Ferdin a Collatz and published by . This book was released on 2015-08-06 with total page 78 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 The baking strength of flour has received a great deal of attention by scientific workers in the last twenty-five years, due primarily to the economic importance of bread. A number of factors have been thoroughly investigated, in their relation to baking strength, in order to draw some conclusions as to why some flours give a large, light, palatable loaf of bread and others an inferior loaf. Certain factors which have been investigated in their relation to baking strength are total nitrogen, ratio of water-soluble nitrogen to total nitrogen, chemical composition of the individual proteins, total gluten, total gliadin, ratio of gliadin to glutenin, ratio of gliadin to total nitrogen, ratio of wet to dry gluten, eflFect of electrolytes, hydrogen-ion concentration, total amount of gas evolved during fermentation, and the effects of diastatic and proteolytic enzymes of the flour. Flours which bake out well have been given the arbitrary term of strong flours while the others are termed weak. Naturally a great number of definitions of strength have found their way into the literature, but the definition that has been most generally accepted is that of Humphries and Biffin(1907), who state that a strong wheat is one which yields flour capable of making large, well-piled loaves. Flours which do not measure up to this empirical standard are classed as weak. This definition indicates that strength in flour is more desirable than weakness for the baking of bread. Wood(1907), has called attention to two factors in strength, namely, size and shape of the loaf. This has stimulated a great deal of research by Ford and Guthrie(1908), Baker and Hulton(1908), on the diastatic and proteolytic enzymes in wheat flour, and also by Upson and Calvin(1915) (1916), Gortner and Doherty(1918), and Sharp and Gortner (1922), on the colloidal properties of wheat gluten as affecting flour strength. Today we must recognize three groups of factors dealing with strength or weakness in flour. According to Sharp and Gortner (1922).we have at least three classes of weak flour, i.e., (1)weakness due to an adequate quantity of gluten but of inferior quality, (2) weakness due to an inadequate quantity of a good quality gluten and(3) weakness due to factors influencing yeast activity. 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.
Download or read book Flour Strength as Influenced by the Addition of Diastatic Ferments A Thesis by Ferdinand A Collatz written by Ferdinand A. Collatz and published by . This book was released on 1922 with total page 74 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Control of Diastatic Activity in Wheat Flour written by Reginald Carter Sherwood and published by . This book was released on 1925 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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Download or read book Cereal Chemistry written by and published by . This book was released on 1926 with total page 460 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes papers delivered at annual meetings of the American Association of Cereal Chemists.
Download or read book Technical Bulletin Agricultural Experiment Station the University of Arizona written by University of Arizona. Agricultural Experiment Station and published by . This book was released on 1926 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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Download or read book Monograph Series written by and published by . This book was released on 1924 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Annual Report written by University of Minnesota. Agricultural Experiment Station and published by . This book was released on 1914 with total page 1032 pages. Available in PDF, EPUB and Kindle. Book excerpt: 9th, 17th-20th reports include bulletins no. 69-72, 110-128.
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