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Nutrients in Wheat Products, Review of Proteins of Wheat Flour

✍ Scribed by Pence, J. W.; Mecham, D. K.; Olcott, H. S.


Book ID
126209908
Publisher
American Chemical Society
Year
1956
Tongue
English
Weight
685 KB
Volume
4
Category
Article
ISSN
0021-8561

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πŸ“œ SIMILAR VOLUMES


Proteins of Wheat Flour
✍ COULSON, C. B.; SIM, A. K. πŸ“‚ Article πŸ“… 1965 πŸ› Nature Publishing Group 🌐 English βš– 233 KB
Isolation and characterisation of wheat
✍ F. P. Mamaril; Y. Pomeranz πŸ“‚ Article πŸ“… 1966 πŸ› John Wiley and Sons 🌐 English βš– 756 KB

Proteins dispersible in 3~-urea increased from about 65 to 85 % during mixing of dough in Farinograph. The increase was positively correlated with length of mixing. Protein dispersibility was highest in doughs mixed with five-fold excess potassium iodate, and was lowest in flours. Intermediate amou