The Importance of Carbohydrates In Relation To Milling and Baking
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Date
1976
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North Dakota State University
Abstract
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.