Flour Strength as Influenced by the Addition of Diastatic Ferments

Language: English

Published by Forgotten Books, 2024

1332340105 / 9781332340101

  • Softcover
  • New
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Print on Demand. This book investigates the relationship between flour strength and the addition of diastatic ferments, which are substances that break down starch into sugars. Flour strength is an important factor in baking, as it affects the size, shape, and texture of the finished loaf of bread. The author provides a thorough overview of the history of research on flour strength, including the work of Humphries and Biffen, who established the first empirical definition of flour strength, and Wood, who determined the two main factors in strength: size and shape of the loaf. The author also examines the work of researchers who have investigated the role of proteins, carbohydrates, and enzymes in flour strength. The book concludes with a discussion of the significance of the author's own research on the effects of adding diastatic ferments to flour, which has implications for the baking industry. This book is a valuable resource for anyone interested in the science of baking and the factors that affect the quality of bread. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book.

Seller Inventory # 9781332340101_0

Title
Flour Strength as Influenced by the Addition of Diastatic Ferments
Author
Ferdin A. Collatz
Publisher
Forgotten Books
Publication year
2024
Condition
New
Book Type
print-on-demand item
Binding
Paperback
Language
English
ISBN 10
1332340105
ISBN 13
9781332340101
Seller catalogs
Chemistry

Forgotten Books

London, United Kingdom

5-star seller

AbeBooks seller since June 2, 2021

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Store description

Forgotten Books’ Classic Reprint Series utilizes the latest technology to regenerate facsimiles of historically important writings. Careful attention has been made to accurately preserve the original format of each page whilst digitally enhancing the quality of the aged text.

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FB &c Ltd

Dalton House, 60 Windsor Avenue
London, United Kingdom SW19 2RR