𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Properties and Composition of Some Typical Flours

✍ Scribed by W. E. Matthewson

Book ID
124016650
Publisher
Bioone
Year
1903
Weight
796 KB
Volume
19
Category
Article
ISSN
0022-8443

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## Abstract Flours milled from English (β€˜weak’), Canadian (β€˜strong’) and mixed English and Canadian wheats (β€˜medium’) had different rates of lipolysis (weak>medium>strong) during prolonged storage at ambient temperatures (average about 12Β°C). Lipolysis was more rapid in the medium flour at 25Β°C, bu