Some Tests of Flour Made From Egyptian Wheats
Some Tests of Flour Made From Egyptian Wheats
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This mass is then dried in the oven and weighed again when dry. From these two weights it was customary to judge of the strength of a sample of flour.
In a paper on the "Improvement of English Wheat, " Humphries and Biff en* define strength as the capacity of a flour to yield large well- * '. Luiirnal of Agricultural Science, " Vol. II.
9 piled loaves. They found that as a rule the wheats with the largest nitrogen content gave the strongest flours, but this rule was by no means absolute. They s...howed that where wheats were grown under similar conditions the nitrogen contents was a fairly satisfactory index of strength ; when, however, conditions as to soil or climate varied, this did not hold. The results obtained by various manurial treatments were not consistent, and at Woburn* the effect of manures on strength as determined by baking trials was so small as to be negligible.
Professor Woodf has examined this question of " strength " from the chemical side and has devised methods of grading flours under two heads according (1) to the size of loaf which the flour will pro- duce, and (2) the factors which go to determine the shape of the loaf.
What to read after Some Tests of Flour Made From Egyptian Wheats?
You can find similar books in the "Read Also" column, or choose other free books by Frank Hughes to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
This mass is then dried in the oven and weighed again when dry. From these two weights it was customary to judge of the strength of a sample of flour.
In a paper on the "Improvement of English Wheat, " Humphries and Biff en* define strength as the capacity of a flour to yield large well- * '. Luiirnal of Agricultural Science, " Vol. II.
9 piled loaves. They found that as a rule the wheats with the largest nitrogen content gave the strongest flours, but this rule was by no means absolute. They s...howed that where wheats were grown under similar conditions the nitrogen contents was a fairly satisfactory index of strength ; when, however, conditions as to soil or climate varied, this did not hold. The results obtained by various manurial treatments were not consistent, and at Woburn* the effect of manures on strength as determined by baking trials was so small as to be negligible.
Professor Woodf has examined this question of " strength " from the chemical side and has devised methods of grading flours under two heads according (1) to the size of loaf which the flour will pro- duce, and (2) the factors which go to determine the shape of the loaf.
What to read after Some Tests of Flour Made From Egyptian Wheats?
You can find similar books in the "Read Also" column, or choose other free books by Frank Hughes to read onlineMoreLess
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