NDSU North Dakota State University
Fargo, N.D.
library-image

NDSU Institutional Repository

The Importance of Carbohydrates In Relation To Milling and Baking

Show simple item record

dc.contributor.author D'Appolonia, Bert L.
dc.rights North Dakota State University en_US
dc.title The Importance of Carbohydrates In Relation To Milling and Baking en_US
dc.type Article en_US
dc.source North Dakota Farm Research: Vol. 33, No. 06, pp. 03-09 en_US
dc.description Gluten proteins of wheat flour are of prime importance to produce a high quality loaf of bread. In addition, carbohydrates serve specific functions. The Department of Cereal Chemistry and Technology conducted research in several areas in an attempt to elucidate structures and ascertain the importance of this biochemical constituent in wheat quality. Carbohydrates include free sugars, glucofructans, pentosans and starch.
dc.date.accessioned 2010-06-23T15:27:01Z
dc.date.available 2010-06-23T15:27:01Z
dc.date.issued 2010-06-23
dc.identifier.uri http://hdl.handle.net/10365/9756
dc.date 1976 en_US
dc.subject Milling en_US
dc.subject Baking en_US
dc.subject Wheat en_US

This item appears in the following Collection(s)

Show simple item record

Search DSpace



Advanced Search

Browse

Your Account