✦ LIBER ✦

Glycosidases and glycanases of wheat flour doughs

✍ Scribed by J. W. Lee; J. A. Ronalds

Publisher: John Wiley and Sons
Year: 1972
Tongue: English
Weight: 413 KB
Volume: 23
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740230207

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Non-protein-nitrogen in wheat flour doug

Non-protein-nitrogen in wheat flour doughs

✍ J. W. Lee 📂 Article 📅 1962 🏛 John Wiley and Sons 🌐 English ⚖ 405 KB

## Abstract When unyeasted wheat flour doughs were incubated for 14 h. at 303°, the dialysable nitrogen level rose from 19.4 to 35.7 mg./100 g. of flour. Concurrent increases in amino‐peptide and ammonia nitrogen were also observed. The addition of antibiotics to yeastless doughs markedly changed t

Effects of trypsin-hydrolyzed wheat glut

Effects of trypsin-hydrolyzed wheat gluten peptide on wheat flour dough

✍ Bong Kyung-Koh; Kyung Ah-Song 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 234 KB

Binding and extractability of wheat flou

Binding and extractability of wheat flour lipid after dough formation

✍ M. Wootton 📂 Article 📅 1966 🏛 John Wiley and Sons 🌐 English ⚖ 458 KB 👁 1 views

Dynamic rheology of wheat flour dough. I

Dynamic rheology of wheat flour dough. II. Assessment of dough strength and bread-making quality

✍ Bhupendar S Khatkar; J David Schofield 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 108 KB 👁 1 views

Lipid binding in wheat-flour doughs: The

Lipid binding in wheat-flour doughs: The effect of datem emulsifier

✍ F. R. Jacobsberg; S. L. Worman; N. W. R. Daniels 📂 Article 📅 1976 🏛 John Wiley and Sons 🌐 English ⚖ 412 KB 👁 1 views

Determination of thiol groups and disulp

Determination of thiol groups and disulphide bonds in wheat flour and dough

✍ Aris Graveland; Pieter Bosveld; Johan P. Marseille 📂 Article 📅 1978 🏛 John Wiley and Sons 🌐 English ⚖ 470 KB