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Wheat flour proteins in their relation to peptization and flour strength ..
Author
Title
Wheat flour proteins in their relation to peptization and flour strength ... by Rae Hudson Harris ...
Published
[Washington, D.C., 1937]
Physical Description
47-63, 113-133, [1], 190-200, 496-509, 182-200 p. diagrs. 23 cm.
Notes
Cover-title.
Vita.
Reprinted from five articles (the fifth by R.H. Harris and C.H. Bailey) published in Cereal chemistry, v. 8, no. 1, 2, 3, and 6, 1931 and v. 14, no. 2, 1937.
To help ensure preservation of print and digital collections, this title is retained by Yale University Library on behalf of the HathiTrust Shared Print Program.
Format
Books
Language
English
Added to Catalog
June 01, 2002
Thesis note
Ph. D. University of Minnesota 1936
Bibliography
"Literature cited": at end of each article.
Contents
Relation of peptization of wheat flour protein to loaf volume.
A study of commercially milled flours dealing with protein and its relation to peptization and baking strength.
A study of wheat proteins in relation to peptization and baking strength.
A comparison of the utility of flour protein extractions in distilled water and in inorganic salt solutions.
The thermal fractions of gluten proteins and their relationship to baking strength.
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