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The Baking Qualities of Flour as Influenced by Certain Chemical Substances, Milling By-Products, and Germination of the Wheat

✍ Scribed by J. T. Willard and C. O. Swanson

Book ID
124016904
Publisher
Bioone
Year
1911
Weight
587 KB
Volume
23
Category
Article
ISSN
0022-8443

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The inΒ―uence of additives on the pasting characteristics of wheat Β―our was measured using a Rapid Visco Analyser (RVA) by making use of two different quality wheat Β―ours. Incorporation of potassium bromate or ascorbic acid did not inΒ―uence the pasting characteristics. Reducing agents like L-cysteine