The evaluation of malt products for use in the breadmaking industry

✍ Scribed by Freeman, H. C. ;Ford, W. P.

• Publisher: Wiley (John Wiley & Sons)
• Year: 1941
• Weight: 640 KB
• Volume: 60
• Category: Article
• ISSN: 0368-4075
• DOI: 10.1002/jctb.5000600102

✦ Synopsis

Grindhig wheat starch in n ball mill hna bean found to result in (a) breakdown of theorganised granule structure and (b) considerable depolymerhtion of the starch macromolecule.

(2) Whent stnrch ground for 2000 hours has beeii found to be almost completely soluble in cold water.

(3) Tlic dntn obtained provido further evidence that the dcterniined proportions of a-to p-amylose in wheat starch (anti presumably nlso in other starches) depend primarily on the severity of thc met.hods of extraction and fractionntioii employed.

The nuthors wish to thnnk Nessrs. J. Lyons and CO., * Ltd., in whoee laboratories this work hns been curried out, for their permission to mnke this publication.