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" binds together the particles of flour, rendering the dough and gluten tough and coherent. The glutenin imparts solidity to the gluten, evidently forming a nucleus to which the gliadin adheres and from which it is consequently not washed away by water.... "
The Cereals in America - Página 35
por Thomas Forsyth Hunt - 1912 - 421 páginas
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Commercial Organic Analysis, Volumen1

Alfred Henry Allen - 1909 - 610 páginas
...i'urms a sticky mixture with water, and the salts naturally present in the flour prevent its solution. The glutenin imparts solidity to the gluten, evidently forming a nucleus to which the gliadin adheres. Mineral Constituents of Wheat and Flour.—Whole wheat contains a much higher percentage of ash than...
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Some Factors Influencing the Quantitative Determination of Gliadin, Volumen4

Joseph Eames Greaves - 1911 - 122 páginas
...Gliadin is that material in flour which, under the influence of water, forms a sticky medium which binds together the particles of flour, rendering the dough and gluten tough and coherent. The substance, according to Mathewson< 43 > is soluble in methyl, ethyl, propyl. amyl, and benzyl alcohols;...
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Allen's Commercial organic analysis v. 1, 1912, Volumen1

Alfred Henry Allen - 1912 - 610 páginas
...forms a sticky mixture with water, and the salts naturally present in the flour prevent its solution. The glutenin imparts solidity to the gluten, evidently forming a nucleus to which the gliadin adheres. Mineral Constituents of Wheat and Flour.—Whole wheat contains a much higher percentage of ash than...
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University of California Publications in Physiology

University of California, Berkeley - 1915 - 262 páginas
...Gliadin is that material in flour which, under the influence of water, forms a sticky medium which binds together the particles of flour, rendering the dough and gluten tough and coherent. The substance, according to Mathewson (48 > is soluble in methyl, ethyl, propyl. amyl, and benzyl alcohols;...
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