By Finlay MacRitchie
''Compact and reader pleasant, this booklet explores equipment for making improvements to caliber in breeding and the wellbeing and fitness advantages of nutrients. Written via a wonderful researcher and instructor, the booklet emphasizes the multidisciplinary nature of the sector. whereas focusing normally at the chemistry, the writer brings in proper thought from simple technology corresponding to physics and genetics. workouts are integrated on the finish of so much chapters. instructed recommendations are given on the finish of the publication. The strategies to the workouts require considering and, every now and then, searches of the literature. Demonstrations are incorporated to demonstrate principles.''--Publisher's description. Read more...
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Additional resources for Concepts in Cereal Chemistry
R. Stewart. 1965. The ultracentrifugation of doughs made from wheat flour. Australian Journal of Biological Science 18:173–189. chapter six Dough rheology Introduction In this chapter, we will attempt to explain dough physical properties and their variation at a fundamental level. In order to do this, it is preferable to take the most general approach. Many materials have properties that show similarity to those of dough; for example, many polymers have viscoelastic properties. Much research on the physical behavior of polymers has been carried out as a result of the great importance of these compounds in the huge plastics industry.
It was surmised that the protein of molecular weight 15,000 (later shown to comprise several proteins) must have a role opposite to that of a glue; that is, it must act as a “nonstick” agent, disrupting the adhesion between the starch granule and the protein matrix). 3. This nonstick protein was called friabilin (Greenwell and Schofield 1986, 1989). Rahman and co-workers (Jolly et al. 1993; Rahman et al. 1994) isolated friabilin, which they called grain softness protein, and used it to raise polyclonal antibodies.
The liquid phase of dough and its role in baking. Cereal Chemistry 53:318–326. Chapter five: Structure and properties of dough 39 ———. 1980. Physicochemical aspects of some problems in wheat research. In Advances in cereal science and technology, ed. Y. Pomeranze, 271–326. St. Paul, MN: American Association of Cereal Chemists. ———. 1981. Flour lipids: Theoretical aspects and functional properties. Cereal Chemistry 58:156–158. Mauritzen, C. , and P. R. Stewart. 1965. The ultracentrifugation of doughs made from wheat flour.