| dc.publisher | North Dakota State University | |
| 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 | 1976 | |
| dc.identifier.uri | http://hdl.handle.net/10365/9756 | |
| dc.subject.lcsh | Milling | en_US |
| dc.subject.lcsh | Baking | en_US |
| dc.subject.lcsh | Wheat | en_US |
| dc.creator.author | D'Appolonia, Bert L. | |
| dc.relation.ispartof | Farm Research; 33:6; Jul/Aug 1976 | |
