On the Chemical Constitution of the Proteins of Wheat Flour And Its Relation to
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Nahr. Genuss. , 13 (1907), 69-74 * "Les mati^res azote^s solubles comme facteur d'appreciation des farines, " Compt. Rend. Acad. Set.. 166 (1913), 723-725.
the present state of our knowledge regarding the factors involved in flour strength, and is intended to serve this purpose rather than constitute anything like a complete summary of all the work which has been done in this field. Numerous summaries of this sort have been published in text-books and articles dealing with methods of milling an...d baking technology, such as that of the Jagos/ and a repetition of them here would serve no useful purpose. 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.
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To quickly assess the difficulty of the text, read a short excerpt:
Nahr. Genuss. , 13 (1907), 69-74 * "Les mati^res azote^s solubles comme facteur d'appreciation des farines, " Compt. Rend. Acad. Set.. 166 (1913), 723-725.
the present state of our knowledge regarding the factors involved in flour strength, and is intended to serve this purpose rather than constitute anything like a complete summary of all the work which has been done in this field. Numerous summaries of this sort have been published in text-books and articles dealing with methods of milling an...d baking technology, such as that of the Jagos/ and a repetition of them here would serve no useful purpose. 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.
What to read after On the Chemical Constitution of the Proteins of Wheat Flour And Its Relation to?
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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