Recent advances in processing cereals: comprising papers (with discussions) read at a symposium
Society of Chemical Industry, 1962 - Cooking - 199 pages
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THE CONTRIBUTION OF PLANT BREEDING TO THE PRODUCTION
THE CONTRIBUTION OF PLANT BREEDING TO GRAIN QUALITY
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a-amylase activity addition amino-acid amylopectin anthocyanogens assessment baking barley beer best loaf bread-making quality breeder Brew Cereal Chem characters colour commercial components concentrations cross-bonded crumb diastatic disulphide disulphide bonds dough effect endosperm enzyme fatty acids Fd Agric fermentation flour flour proteins fraction fungal amylase genetic germination gibberellic acid gluten grain quality haze holes under top hybrids improvement increased industry Inst kilning levels lipid maize maize starch malting loss malting process malting quality maltose mechanical development method milling min./lb mixer mixing modification modified starches Morton Duplex Nil Nil Nil nitrogen normal obtained oxidation oxidised starch oxidising Plant Breeding Plant Breeding Institute potassium bromate potassium iodate present production protein content resteeping samples similar soluble nitrogen sorghum steep water Svenno Table technique temperature tests thiol tion top crust treatment untreated varieties viscosity Wallace & Tiernan waxy sorghum wheat wort yield