Isbn: 9781332340101 - 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 (classic reprint) (3 Ergebnisse)

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Zustand: New. Print on Demand. This book investigates the relationship between flour strength and the addition of diastatic ferments, which are substances that break down starch into sugars. Flour strength is an important factor in baking, as it affects the size, shape, and texture of the finished loaf of bread. The author provides a thorough overview of the history of research on flour strength, including the work of Humphries and Biffen, who established the first empirical definition of flour strength, and Wood, who determined the two main factors in strength: size and shape of the loaf. The author also examines the work of researchers who have investigated the role of proteins, carbohydrates, and enzymes in flour strength. The book concludes with a discussion of the significance of the author's own research on the effects of adding diastatic ferments to flour, which has implications for the baking industry. This book is a valuable resource for anyone interested in the science of baking and the factors that affect the quality of bread. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.…