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Fermentation of Milk Doughs
Plasticity of Flour Suspensions
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acidity alcoholic fermentation baking beaker BEHAVIOR OF DOUGH BREAD AS INFLUENCED carbon dioxide Cereal Chem chemistry Chopin extensineter CO2 from Dough coefficient of extension COLLOIDAL concentration of dough containing dry skimmilk control doughs diastase DOCTOR OF PHILOSOPHY dough formula dough surface doughs prepared DRY SKIM Effect of Dry enzyme EXTENSION OF DOUGHs flour and 70 flour suspensions flour-water suspensions fluid skimmilk freshly mixed dough Grams Flour grams of dry grams of flour H-ion concentration HYDROGEN-Ion CoNCENTRATION INFLUENCED BY DRY JAMES LEONARD ST John Loss of CO2 measured milk dough milk-free doughs mixing machine MOBILITY OF SUSPENSIONS phosphates phosphorus plastometer power requirement pressure PROPERTIES OF BREAD proportion of water rate of flow reconstituted milk recorded in Table resulting series of doughs shearing stress skimmilk was superimposed SUSPENSIONS CONTAINING 30 unit UNIVERSITY OF MINNESOTA viscometer Volume of Dough water to flour water-imbibing capacity watt meter wattmeter watts yeast-leavened doughs