Glutenin In Its Relation To Flour Strength
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Glutenin In Its Relation To Flour Strength
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Author : Emily Helen Grewe
language : en
Publisher:
Release Date : 1926
Glutenin In Its Relation To Flour Strength written by Emily Helen Grewe and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1926 with Flour categories.
Glutenin In Its Relation To Flour Strength A Thesis Submitted To The Faculty Of The Graduate School Of The University Of Minnesota For The Degree Of Doctor Of Philosophy 1926 By Emily Grewe
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Author : Emily Grewe
language : en
Publisher:
Release Date : 1926
Glutenin In Its Relation To Flour Strength A Thesis Submitted To The Faculty Of The Graduate School Of The University Of Minnesota For The Degree Of Doctor Of Philosophy 1926 By Emily Grewe written by Emily Grewe and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1926 with categories.
On The Chemical Constitution Of The Proteins Of Wheat Flour And Its Relation To Baking Strength
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Author : Morris J. Blish
language : en
Publisher: Forgotten Books
Release Date : 2019-01-05
On The Chemical Constitution Of The Proteins Of Wheat Flour And Its Relation To Baking Strength written by Morris J. Blish and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-01-05 with Science categories.
Excerpt from On the Chemical Constitution of the Proteins of Wheat Flour and Its Relation to Baking Strength: A Thesis Submitted to the Faculty of the Graduate School of the University of Minnesota Gliadin-glutenin rat10 - As soon as Osborne and Voorhees,1 in 1893, established the composition and properties of the wheat proteins, attention was at tracted to gliadin and glutenin, the two conspicuous and characteristic proteins of wheat, which were shown to make up the gluten, the more or less elastic binding material which enables flour to be made into the dough with its characteristic elastic, gas-retaining property, and which may be separated from the starch and soluble proteins by the well-known process of washing the dough in a stream of water. 'fleurent, ' in 1896, claimed that flour strength depends on the proportion of gliadin to glutenin present in the gluten of the flour. He concluded from his experiments that the optimum ratio was 75 parts of gliadin to 25 of glutenin or He assigned certain limits, outside of which flours were said to be of poor baking quality. Snyder,3 in 1899, published similar results, although he fixed his ideal ratio at He also states' that the quality rather than the quantity of gluten is the important factor, because he was able to add up to 20 per cent starch to flour without decreasing its baking quality. Regarding the quantity of gluten in flour, the amount of gliadin present, the ratio of gliadin to glutenin, and the relation of these to baking quality, it suffices to say that the results of difierent investi gators quite frequently are not concordant. However, as mentioned before, this is in a considerable measure due to different analytical methods employed by differ ent workers. Crude gluten - The crude gluten determination, which consists essentially of washing the gluten free from starch and soluble material by means of water. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
On The Chemical Constitution Of The Proteins Of Wheat Flour And Its Relation To Baking Strength
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Author : Morris Joslin Blish
language : en
Publisher:
Release Date : 1916
On The Chemical Constitution Of The Proteins Of Wheat Flour And Its Relation To Baking Strength written by Morris Joslin Blish and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1916 with Flour categories.
Glutenin In Its Relation To Flour Strength
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Author : Emily Helen Grewe
language : en
Publisher:
Release Date : 1926
Glutenin In Its Relation To Flour Strength written by Emily Helen Grewe and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1926 with Flour categories.
Flour Strength As Influenced By The Addition Of Diastatic Ferments
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Author : Ferdin A. Collatz
language : en
Publisher: Forgotten Books
Release Date : 2018-01-23
Flour Strength As Influenced By The Addition Of Diastatic Ferments written by Ferdin A. Collatz and has been published by Forgotten Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-01-23 with Science categories.
Excerpt from Flour Strength as Influenced by the Addition of Diastatic Ferments: A Thesis Submitted to the Faculty of the Graduate School of the University of Minnesota Not until Osborn and Voorhees (1893) established the com position and properties Of the wheat proteins was any great advance made in regard to flour strength, and naturally attention was then di reefed to the two main proteins, gliadin and glutenin. Fluerent (1896) asserted that flour strength depended upon the proportions of gliadin to glutenin, the ratio Of 75 percent to 25 percent or 3 to 1 being most nearly ideal. Snyder (1899) came to similar conclusions 'but stated that the ideal ratio was 65 percent gliadin and 35 percent glutenin. In a later publication Snyder (1901) claims quality rather than quan tity Of protein is Of the greater importance. Shutt (1904) (1907) points out that after several years Of research it appears extremely doubtful if the gliadin number (percentage Of albuminoids in the form Of gliadin) constitutes a factor that can be correlated with bread mak ing values as Obtained by baking trials. These conclusions are again verified in a later report. Thatcher's (1907) results show that no single factor or group Of chemical tests which he tried give results from which the comparative baking qualities Of flour can be determined. Blish (1915) states that the gliadin-glutenin ratio is much more con stant in flours Of different baking strength than has heretofore been supposed. 'blish found, after careful investigation, that the individual proteins of weak and strong flours are chemically identical. The soluble proteins Of flour have also had their share Of investiga tions as to their relation to baking strength. Snyder Bremer Wood (1907) and others have found no relation Of baking strength to the amounts Of water soluble proteins. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
The Diastatic Enzymes Of Wheat Flour And Their Relation To Flour Strength
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Author : Louys a Rumsey
language : en
Publisher:
Release Date : 2015-08-04
The Diastatic Enzymes Of Wheat Flour And Their Relation To Flour Strength written by Louys a Rumsey and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-08-04 with Science categories.
Excerpt from The Diastatic Enzymes of Wheat, Flour and Their Relation to Flour Strength: A Thesis Submitted to the Faculty of the Graduate, School of the University of Minnesota; In Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy; June, 1922 The American Institute of Baking in the fall of 1920 detailed two research fellows in the chemistry of baking to work on suitable problems as graduate students of the University of Minnesota. These fellows were regularly registered in the Graduate School of the University. They pursued such courses as ordinarily constitute a study program of candidates for the doctorate in philosophy, majoring in the Division of Agricultural Biochcsistry. Research problems were selected and outlined in conference with their advisors in this Division, actual work on the problems being pursued, by special agreement, chiefly in the laboratories of the American Institute of Baking. Theses based on this research were duly presented in partial fulfillment of the degree of Doctor of Philosophy, and accepted by committees of the Graduate School of the University. These theses arc, by agreement with the graduate faculty of the Division of Agricultural Biochemistry, published by their respective authors as bulletins of the American Institute of Baking. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Wheat Gluten
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Author : Peter R. Shewry
language : en
Publisher: Royal Society of Chemistry
Release Date : 2000
Wheat Gluten written by Peter R. Shewry and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Cooking categories.
Annotation Some 120 papers continue the centuries-long research into gluten proteins, that component of wheat that confers unique visco-elastic properties to doughs and so allows the grain to be made into bread, pasta, noodles, and other human food. They cover genetics and quality correlations; biotechnology; analyzing, purifying, and characterizing gluten proteins; disulfide bonds and redox reactions; improvers and enzymic modification; quality testing; non-food uses; viscoelastisity, rheology, and mixing; gluten protein synthesis during grain development and effects of nutrition and environment; and non-gluten components. Distributed in the US by Springer-Verlag. Annotation c. Book News, Inc., Portland, OR (booknews.com).
Viscosity As A Measure Of Hydration Capacity Of Wheat Flour And Its Relation To Baking Strength
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Author : Paul Francis Sharp
language : en
Publisher:
Release Date : 1923
Viscosity As A Measure Of Hydration Capacity Of Wheat Flour And Its Relation To Baking Strength written by Paul Francis Sharp and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1923 with Flour categories.
Comparison Of Physical And Biochemical Methods To Evaluate The Gluten Strength Of Canadian Hard Red Winter Wheats
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Author : Carly Isaak
language : en
Publisher:
Release Date : 2019
Comparison Of Physical And Biochemical Methods To Evaluate The Gluten Strength Of Canadian Hard Red Winter Wheats written by Carly Isaak and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019 with categories.
Gluten strength is a critical attribute of bread wheats and a key factor influencing dough properties and end-product quality. The goal of this research was to develop an improved understanding of the nature of the variation in gluten strength of Canadian hard red winter (HRW) wheats, which has not been previously studied. A diverse set of 52 HRW genotypes was evaluated using a 2-g mixograph and a 4-g Z-arm blade dough mixer, with varying operating parameters depending on the mixer type. Protein composition was intensively studied. Results indicated that using the mixograph with constant absorption and salt for dough mixing was very effective to discriminate gluten strength; using ascorbic acid in addition to salt produced marginal benefits. There were significant salt x genotype interactions; stronger flours tended to respond to salt more strongly. Both types of dough mixers were equally effective to discriminate gluten strength, although operating the Z-arm mixer at higher speeds improved accuracy of measurement of development time, repeatability precision, and sample throughput. Gluten strength as defined by mixograph work input was well predicted (R2=0.61) by results of an efficient and effective protein fractionation protocol and a parameter quantifying the ratio of HMW glutenin content to soluble protein (mainly gliadins) which was a measure of the molecular weight distribution of gluten proteins. Multiplying this ratio by flour protein content (FPC) further strengthened the relationship (R2=0.76), although FPC by itself was poorly related to gluten strength (R2=0.29). There was no obvious relationship between absolute amounts of individual HMW-glutenin subunits (GS) when comparing the same GS in the soluble (LMW) and insoluble (HMW) fractions of glutenin. Total insoluble (HMW) and soluble (LMW) glutenin fractions were positively and negatively correlated with gluten strength, respectively, supporting the concept that gluten strength is fundamentally related to the molecular size distribution of polymeric glutenin.
