On the Chemical Constitution of the Proteins of Wheat Flour And Its Relation to Baking Strength ..
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It is believed, moreover, that the above discussion indicates nearly all of the view-points from which the problem of the chemistry of flour strength has been attacked. The situation is very well expressed by Bailey^ when he says: "Perhaps one of the reasons that a greater de- gree of success has not attended these endeavors is the fact that it has been attempted to discover one constituent (or group of constituents) which is the sole determining factor. It does not seem reasonable to believe t...hat in so complex a substance as wheat flour the percentage of one constituent can be regarded as solely indicative of baking quality. Rather must we study these various compounds in their relation to one another, in an effort to arrive at their single and combined effects." PURPOSE OF THIS INVESTIGATION In a series of investigations of the various factors which may influence the strength of wheat flour, now in progress in the Division of Agricultural Chemistry of the University of Minnesota, it was proposed to study the chemical constitution of the various proteins in flour with a view toward ascertaining more defi- nitely than has yet been done, whether or not the pro- teins of a strong flour may differ in their chemical constitution from those of a weak flour, since the physical properties of their glutens are found to differ so markedly.
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To quickly assess the difficulty of the text, read a short excerpt:
It is believed, moreover, that the above discussion indicates nearly all of the view-points from which the problem of the chemistry of flour strength has been attacked. The situation is very well expressed by Bailey^ when he says: "Perhaps one of the reasons that a greater de- gree of success has not attended these endeavors is the fact that it has been attempted to discover one constituent (or group of constituents) which is the sole determining factor. It does not seem reasonable to believe t...hat in so complex a substance as wheat flour the percentage of one constituent can be regarded as solely indicative of baking quality. Rather must we study these various compounds in their relation to one another, in an effort to arrive at their single and combined effects." PURPOSE OF THIS INVESTIGATION In a series of investigations of the various factors which may influence the strength of wheat flour, now in progress in the Division of Agricultural Chemistry of the University of Minnesota, it was proposed to study the chemical constitution of the various proteins in flour with a view toward ascertaining more defi- nitely than has yet been done, whether or not the pro- teins of a strong flour may differ in their chemical constitution from those of a weak flour, since the physical properties of their glutens are found to differ so markedly.
What to read after On the Chemical Constitution of the Proteins of Wheat Flour And Its Relation to Baking Strength ..?
You can find similar books in the "Read Also" column, or choose other free books by Morris Joslin Blish to read onlineMoreLess
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