Publisher's Synopsis
Excerpt from Digestibility of Starch of Different Sorts as Affected by Cooking: A Dissertation
AS starch, next to water, i'sgthe substance most abundantly present in food, a knowledge of the effect of cooking on its digestibility is desirable, both from a practical and a scientific Standpoint. The following comparative study of the relative digestibility of different forms of starch - uncooked, cooked below boiling temperature, and boiled for short and long periods of time - is presented as a contri bution to this large subject.
A brief summary of current theories bearing on the subject may fitly precede a report of these investigations, and it is believed such a summary will be helpful to the student of starch who has found theories varied and conflicting. It will certainly be helpful in under standing the results of the experiments here recorded and in judging of the validity of the conclusions reached.
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