✦ LIBER ✦
On the possibility of using non-macaroni flour for making macaroni articles
✍ Scribed by Chimirov, J. I. ;Braudo, E. E. ;Tolstoguzov, V. B.
- Publisher
- John Wiley and Sons
- Year
- 1981
- Tongue
- English
- Weight
- 404 KB
- Volume
- 25
- Category
- Article
- ISSN
- 0027-769X
No coin nor oath required. For personal study only.
✦ Synopsis
Abstract
With the help of additions of a mixture of sodium alginate and calcium gluconate and also lake potash it is possible to improve the mechanical and technological properties of macaroni from soft wheat grits and baking flour, bringing it in a number of cases to equal the characteristics of high‐quality macaroni from hard wheat grits.