𝔖 Bobbio Scriptorium
✦   LIBER   ✦

THE PHYSICAL CHEMISTRY OF BREAD MAKING

✍ Scribed by Cohn, E. J.; Henderson, L. J.


Book ID
121115416
Publisher
American Association for the Advancement of Science
Year
1918
Tongue
English
Weight
301 KB
Volume
48
Category
Article
ISSN
0036-8075

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The effect of malt addition and yeast concentration on the hydrolysis of phytic acid during different stages of bread making has been reported. There was a considerable hydrolysis of phytic acid with the addition of yeast and malt. In the breads cf S-308 and WL-711 wheat varieties, the loss of phyti