Skip to main content Accessibility help
×
Home

The chemistry of the strength of wheat flour

  • Herbert Ernest Woodman (a1)

Extract

It is well known that different flours vary enormously in respect of the size and shape of loaf they yield on baking. The factor which determines the quality of flour in this connection has been termed “strength” and the latter has been denned as “the capacity of flour for making large well-piled loaves”(1).

Many views have been held from time to time regarding the explanation of flour strength from the chemical standpoint. The earliest view was that strength was determined by the gluten content of the flour, which by virtue of its tenacity was able to retain in the bread the carbon dioxide produced as a result of the activity of the yeast. Many cases, however, were investigated where flours possessing a high gluten content were not so strong as a flour with a low content of gluten. Furthermore, no accepted regularity has been found to exist between the strength of flours and the water-holding or gas retaining capacity of their glutens.

Copyright

References

Hide All
(1)Humphries, and Biffen, . J. Agric. Sci. 2, 1, 19071908.
(2)Hall, . Report of Home-grown Wheat Committee, 19051906.
(3)Wood, . J. Agric. Sci. 2, 139, 19071908.
(3)Wood, . J. Agric. Sci. 2, 267, 19071908.
(4)Dudley, and Woodman, . Biochem. J. 9, 97, 1915.
(5)Woodman, . Biochem. J. 15, 187, 1921.
(6)Abderhalden, . Handbuch der bioch. Arbeitsmethoden, 2, 320, 1909.
(7)Foreman, . Biochem. J. 14, 451, 1920.
(8)Osborne, . The Vegetable Proteins, p. 70 (1909).
(9)Kosutany, . J. Landw. 51, 130, 1903.

The chemistry of the strength of wheat flour

  • Herbert Ernest Woodman (a1)

Metrics

Full text views

Total number of HTML views: 0
Total number of PDF views: 0 *
Loading metrics...

Abstract views

Total abstract views: 0 *
Loading metrics...

* Views captured on Cambridge Core between <date>. This data will be updated every 24 hours.

Usage data cannot currently be displayed