The Microbial Content of Soft Wheat Flour
- 1 October 1935
- journal article
- research article
- Published by American Society for Microbiology in Journal of Bacteriology
- Vol. 30 (4) , 359-361
- https://doi.org/10.1128/jb.30.4.359-361.1935
Abstract
A reduction in the microbial content of flour occurs during the various stages of milling, but presence of moisture and favorable storage temps, tend to increase the number of micro-organisms, and rancidity results. Most flours on the market show a microbial content of less than 8000 per gram.This publication has 3 references indexed in Scilit:
- Preliminary studies in the bacteriology of wheat and flourThe Analyst, 1930
- ScotlandBMJ, 1922
- INTERNATIONAL SURGICAL CONGRESSBMJ, 1908