The Chemistry of Flour and Bread
1994; Emerald Publishing Limited; Volume: 94; Issue: 3 Linguagem: Inglês
10.1108/00346659410055075
ISSN1758-6917
AutoresDavid Patient, Paul Ainsworth,
Tópico(s)Phytase and its Applications
ResumoConcentrates on the type and importance of flour proteins by discussing their structure and evaluating their function in bread making. Intends to introduce the reader to some of the complex interactions which take place during the preparation of bread by discussing some of the chemical and physical changes which are involved in bread making. Examines the composition of wheat flour and discusses an explanation of its suitability as a bread‐making flour. Emphasizes the importance of protein type in flour and how these proteins can be identified in flour. Explains the development of the gluten network, essential for the production of bread.
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