The Importance of Carbohydrates In Relation To Milling and Baking

Simple item page
dc.creator.authorD'Appolonia, Bert L.
dc.date.accessioned2010-06-23T15:27:01Z
dc.date.available2010-06-23T15:27:01Z
dc.date.issued1976
dc.descriptionGluten 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.identifier.urihttps://hdl.handle.net/10365/9756
dc.publisherNorth Dakota State University
dc.relation.ispartofFarm Research; 33:6; Jul/Aug 1976
dc.rightsNorth Dakota State Universityen_US
dc.sourceNorth Dakota Farm Research: Vol. 33, No. 06, pp. 03-09en_US
dc.subject.lcshMillingen_US
dc.subject.lcshBakingen_US
dc.subject.lcshWheaten_US
dc.titleThe Importance of Carbohydrates In Relation To Milling and Bakingen_US
dc.typeArticleen_US

Files

Original bundle

Now showing 1 - 1 of 1
No Thumbnail Available
Name:
farm_33_06_01.pdf
Size:
6.85 MB
Format:
Adobe Portable Document Format
Download

License bundle

Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed to upon submission
Description:
Download

Collections

Farm Research; 33:6; Jul/Aug 1976