Relation Between Chemical Composition and Bread-Making Potentialities of Wheat Flour
- 1 January 1968
- book chapter
- Published by Elsevier
- Vol. 16, 335-455
- https://doi.org/10.1016/s0065-2628(08)60361-4
Abstract
No abstract availableKeywords
This publication has 106 references indexed in Scilit:
- Thin layer chromatography in studies of cereal lipidsPlant Foods for Human Nutrition, 1965
- Comparison of the amino-acid composition of the protein in flour and endosperm from different types of wheat, with particular reference to variation in lysine contentJournal of the Science of Food and Agriculture, 1960
- Starch Granule Swelling in Water Vapor SorptionJournal of the American Chemical Society, 1952
- Surface Area of Starch and its Role in Water SorptionJournal of the American Chemical Society, 1950
- Starch. II. Molecular Weights of Amyloses and Amylopectins from Starches of Various Plant OriginsJournal of the American Chemical Society, 1948
- CHANGES IN THE PHYSICAL PROPERTIES OF GLUTEN WITH AGING OF FLOURCanadian Journal of Research, 1941
- THE INFLUENCE OF LIPOIDS ON THE QUALITY AND KEEPING PROPERTIES OF FLOURCanadian Journal of Research, 1937
- EFFECT OF FROST ON WHEAT AT PROGRESSIVE STAGES OF MATURITY: III. MILLING AND BAKING QUALITYCanadian Journal of Research, 1935
- EFFECT OF FROST ON WHEAT AT PROGRESSIVE STAGES OF MATURITY: II. COMPOSITION AND BIOCHEMICAL PROPERTIES OF GRAIN AND FLOURCanadian Journal of Research, 1935
- RELATION OF THE MAGNESIUM IN THE ASH AND THE LIPOID-PROTEIN RATIO TO THE QUALITY OF WHEATSJournal of the American Chemical Society, 1927