Description: 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 The baking strength of flour has received a great deal of attention by scientific workers in the last twenty-five years, due primarily to the economic importance of bread. A number of factors have been thoroughly investigated, in their relation to baking strength, in order to draw some conclusions as to why some flours give a large, light, palatable loaf of bread and others an inferior loaf. Certain factors which have been investigated in their relation to baking strength are total nitrogen, ratio of water-soluble nitrogen to total nitrogen, chemical composition of the individual proteins, total gluten, total gliadin, ratio of gliadin to glutenin, ratio of gliadin to total nitrogen, ratio of wet to dry gluten, eflFect of electrolytes, hydrogen-ion concentration, total amount of gas evolved during fermentation, and the effects of diastatic and proteolytic enzymes of the flour. Flours which bake out well have been given the arbitrary term of strong flours while the others are termed weak. Naturally a great number of definitions of strength have found their way into the literature, but the definition that has been most generally accepted is that of Humphries and Biffin(1907), who state that a strong wheat is one which yields flour capable of making large, well-piled loaves. Flours which do not measure up to this empirical standard are classed as weak. This definition indicates that strength in flour is more desirable than weakness for the baking of bread. Wood(1907), has called attention to two factors in strength, namely, size and shape of the loaf. This has stimulated a great deal of research by Ford and Guthrie(1908), Baker and Hulton(1908), on the diastatic and proteolytic enzymes in wheat flour, and also by Upson and Calvin(1915) (1916), Gortner and Doherty(1918), and Sharp and Gortner (1922), on the colloidal properties of wheat gluten as affecting flour strength. Today we must recognize three groups of factors dealing with strength or weakness in flour. According to Sharp and Gortner (1922).we have at least three classes of weak flour, i.e., (1)weakness due to an adequate quantity of gluten but of inferior quality, (2) weakness due to an inadequate quantity of a good quality gluten and(3) weakness due to factors influencing yeast activity. 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. We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers. To get started finding Flour Strength as Influenced by the Addition of Diastatic Ferments, you are right to find our website which has a comprehensive collection of manuals listed. Our library is the biggest of these that have literally hundreds of thousands of different products represented.