𝔖 Bobbio Scriptorium
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Chemical changes in nitrogenous compounds during fermentation of sour doughs and bread doughs

✍ Scribed by Carmen Benedito de Barber; Concepcíon Collar; José Antonio Prieto; Salvador Barber

Book ID
112484314
Publisher
Springer
Year
1989
Tongue
English
Weight
407 KB
Volume
189
Category
Article
ISSN
0044-3026

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Changes in wheat lipids during mixing an
Changes in wheat lipids during mixing and resting of flour-water doughs
✍ David L. Mann; William R. Morrison 📂 Article 📅 1974 🏛 John Wiley and Sons 🌐 English ⚖ 567 KB

## Abstract Lipids extracted with water‐saturated __n__‐butanol from flour and flour‐water doughs were examined to determine the extent of oxidations and other changes which occurred in mixing and resting dough. Extracted lipids were converted to fatty acid methyl esters (FAME) and quantified by ga