The Diastatic Enzymes of Wheat Flour And Their Relation to Flour Strength ..
The Diastatic Enzymes of Wheat Flour And Their Relation to Flour Strength ..
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1.6408 67. .7698 70. + .4016 75-76 .0922 *82-83 .0244 *Gelatinized.
The maximum production of maltose was 29% at 63.5 °C. But this temperature ( 146.3° F) is probably never reached in a dough during a normal fermentation, and only for a few minutes while baking.
51 Temperature FIGURE 1.
The effect of temperature on the activity of wheat flour diastase.
5. Time. The relationships between activity, temperature, and time, can be conveniently considered together. Since the rate of dias- tasis is so... enormously increased at higher temperatures, the curves for the production of maltose with time must show a corresponding in- creased initial rate at higher temperatures. Consequently the time curves for several temperatures were determined and are plotted in Figure 2. The data corresponding to these curves is tabulated in Table XV in groups of results, one set for each curve. To simplify tabulation the total values per 10. gram sample are calculated from the actual weighings as described for the values in Table XIV.
What to read after The Diastatic Enzymes of Wheat Flour And Their Relation to Flour Strength ..?
You can find similar books in the "Read Also" column, or choose other free books by Rumsey, Louys Anthony, 1889- to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
1.6408 67. .7698 70. + .4016 75-76 .0922 *82-83 .0244 *Gelatinized.
The maximum production of maltose was 29% at 63.5 °C. But this temperature ( 146.3° F) is probably never reached in a dough during a normal fermentation, and only for a few minutes while baking.
51 Temperature FIGURE 1.
The effect of temperature on the activity of wheat flour diastase.
5. Time. The relationships between activity, temperature, and time, can be conveniently considered together. Since the rate of dias- tasis is so... enormously increased at higher temperatures, the curves for the production of maltose with time must show a corresponding in- creased initial rate at higher temperatures. Consequently the time curves for several temperatures were determined and are plotted in Figure 2. The data corresponding to these curves is tabulated in Table XV in groups of results, one set for each curve. To simplify tabulation the total values per 10. gram sample are calculated from the actual weighings as described for the values in Table XIV.
What to read after The Diastatic Enzymes of Wheat Flour And Their Relation to Flour Strength ..?
You can find similar books in the "Read Also" column, or choose other free books by Rumsey, Louys Anthony, 1889- to read onlineMoreLess
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