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ksiazka tytuł: On the Chemical Constitution of the Proteins of Wheat Flour and Its Relation to Baking Strength autor: Blish Morris J.
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On the Chemical Constitution of the Proteins of Wheat Flour and Its Relation to Baking Strength

A Thesis Submitted to the Faculty of the Graduate School of the University of Minnesota (Classic Reprint)
Wersja papierowa
Wydawnictwo: FB &c Ltd
ISBN: 978-13-343-3017-9
Format: 15.2x22.9cm
Liczba stron: 26
Oprawa: Miękka
Wydanie: 2019 r.
Język: angielski

Dostępność: dostępny
43,70 zł 41,50 zł

Excerpt from On the Chemical Constitution of the Proteins of Wheat Flour and Its Relation to Baking Strength: A Thesis Submitted to the Faculty of the Graduate School of the University of Minnesota<br><br>Gliadin-glutenin rat10 - As soon as Osborne and Voorhees,1 in 1893, established the composition and properties of the wheat proteins, attention was at tracted to gliadin and glutenin, the two conspicuous and characteristic proteins of wheat, which were shown to make up the gluten, the more or less elastic binding material which enables flour to be made into the dough with its characteristic elastic, gas-retaining property, and which may be separated from the starch and soluble proteins by the well-known process of washing the dough in a stream of water. 'fleurent,' in 1896, claimed that flour strength depends on the proportion of gliadin to glutenin present in the gluten of the flour. He concluded from his experiments that the optimum ratio was 75 parts of gliadin to 25 of glutenin or He assigned certain limits, outside of which flours were said to be of poor baking quality. Snyder,3 in 1899, published similar results, although he fixed his ideal ratio at He also states' that the quality rather than the quantity of gluten is the important factor, because he was able to add up to 20 per cent starch to flour without decreasing its baking quality. Regarding the quantity of gluten in flour, the amount of gliadin present, the ratio of gliadin to glutenin, and the relation of these to baking quality, it suffices to say that the results of difierent investi gators quite frequently are not concordant. However, as mentioned before, this is in a considerable measure due to different analytical methods employed by differ ent workers.<br><br>Crude gluten - The crude gluten determination, which consists essentially of washing the gluten free from starch and soluble material by means of water.<br><br>About the Publisher<br><br>Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com<br><br>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.

 

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