Publisher's Synopsis
Excerpt from 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
Not until Osborn and Voorhees (1893) established the com position and properties Of the wheat proteins was any great advance made in regard to ?our strength, and naturally attention was then di reefed to the two main proteins, gliadin and glutenin. Fluerent (1896) asserted that ?our strength depended upon the proportions of gliadin to glutenin, the ratio Of 75 percent to 25 percent or 3 to 1 being most nearly ideal. Snyder (1899) came to similar conclusions 'but stated that the ideal ratio was 65 percent gliadin and 35 percent glutenin. In a later publication Snyder (1901) claims quality rather than quan tity Of protein is Of the greater importance. Shutt (1904) (1907) points out that after several years Of research it appears extremely doubtful if the gliadin number (percentage Of albuminoids in the form Of gliadin) constitutes a factor that can be correlated with bread mak ing values as Obtained by baking trials. These conclusions are again verified in a later report. Thatcher's (1907) results show that no single factor or group Of chemical tests which he tried give results from which the comparative baking qualities Of ?our can be determined. Blish (1915) states that the gliadin-glutenin ratio is much more con stant in ?ours Of different baking strength than has heretofore been supposed. 'blish found, after careful investigation, that the individual proteins of weak and strong ?ours are chemically identical.
The soluble proteins Of ?our have also had their share Of investiga tions as to their relation to baking strength. Snyder Bremer Wood (1907) and others have found no relation Of baking strength to the amounts Of water soluble proteins.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
