Bread Microstructure
Published • Jan 18, 2018
NobleIDNI0P89W56R94S27
Authors:
C.G. Oates
Abstract
Good bread-quality wheat flour is an optimum blend of starch, proteins, lipids, pentosans, enzymes and enzyme inhibitors, and other minor components. Proteins constitute about 8 to 18% of wheat flour, yet despite a relatively minor presence, compared to starch, this component is technologically the ...
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