The Cereals in AmericaOrange Judd Company, 1908 - 421 páginas |
Dentro del libro
Resultados 6-10 de 20
Página 42
... gluten and the gluten is composed of thirty - five to forty per cent glutenin and sixty to sixty - five per cent gliadin . He reports a variety of wheat from India with a ratio of 27:73 and one from the Argentine Republic with a ratio ...
... gluten and the gluten is composed of thirty - five to forty per cent glutenin and sixty to sixty - five per cent gliadin . He reports a variety of wheat from India with a ratio of 27:73 and one from the Argentine Republic with a ratio ...
Página 52
... gluten content and Station has shown that greater density . The South Dakota bread of fine flavor with a dark color somewhat resembling rye bread can be made from it . Millers generally avoid buying it for ordinary bread flour . It is ...
... gluten content and Station has shown that greater density . The South Dakota bread of fine flavor with a dark color somewhat resembling rye bread can be made from it . Millers generally avoid buying it for ordinary bread flour . It is ...
Página 59
... Gluten Per cent Dry Gluten Vel Rise 1g Gluten Average 1st . 022nd . rise of 4 Trials PLACT A7 02 -90 88 GRAMSH2 14.0 60 135 13.0 12.5 90 75 70 60 8 Graphic score card comparing wheats . Some of these qualities are interdependent , as ...
... Gluten Per cent Dry Gluten Vel Rise 1g Gluten Average 1st . 022nd . rise of 4 Trials PLACT A7 02 -90 88 GRAMSH2 14.0 60 135 13.0 12.5 90 75 70 60 8 Graphic score card comparing wheats . Some of these qualities are interdependent , as ...
Página 60
... gluten ( 5 ) Amount of gluten • • ( 6 ) Coefficient of rise of gluten • 45 20 ΙΟ ΙΟ 5 IO 100 A graphic presentation of this score card is proposed , as shown in paragraph 94 . The markets of the country 96. Market Classification ...
... gluten ( 5 ) Amount of gluten • • ( 6 ) Coefficient of rise of gluten • 45 20 ΙΟ ΙΟ 5 IO 100 A graphic presentation of this score card is proposed , as shown in paragraph 94 . The markets of the country 96. Market Classification ...
Página 115
... gluten . ( 70 ) The quality of the gluten may be determined by the " baker's sponge test " by which the volume of dough per unit of gluten as well as the time required to obtain the maximum rise is determined . ( 204 ) Many trade names ...
... gluten . ( 70 ) The quality of the gluten may be determined by the " baker's sponge test " by which the volume of dough per unit of gluten as well as the time required to obtain the maximum rise is determined . ( 204 ) Many trade names ...
Contenido
215 | |
219 | |
228 | |
231 | |
233 | |
252 | |
268 | |
276 | |
55 | |
68 | |
79 | |
93 | |
109 | |
112 | |
121 | |
138 | |
153 | |
163 | |
169 | |
180 | |
182 | |
190 | |
197 | |
201 | |
207 | |
292 | |
308 | |
314 | |
323 | |
332 | |
338 | |
344 | |
353 | |
363 | |
372 | |
378 | |
394 | |
400 | |
406 | |
412 | |
415 | |
Otras ediciones - Ver todas
Términos y frases comunes
aleurone average barley bran broom corn buckwheat bushels bushels per acre cent cereals chinch bug climate color corn crop crude fiber culm cultivated dent maize drill dry matter ears embryo endosperm Expt Farms Rpt feeding feet fertilizers field five flint flour flowering glume fodder four germination gluten grade grain grass grow grown growth harvested Hessian fly hull husk Illinois Illinois Station inches deep increase injury insects Kafir kernel land less maize maize plant manure maturity method nitrogen North oats obtained Ohio one-half Ontario Agricultural College outer glumes panicle percentage plat plowing pollen pounds produced protein rachis rainfall rice ripening roots rows season silage six-rowed smut soil sorghum sowing sown species spike spikelets stalks starch stover straw sweet maize threshing tion U. S. Dept usually variation varieties vary weeds weight per bushel winter wheat yellow yield of grain
Pasajes populares
Página 341 - No. 2 barley shall be sound, of healthy color, not plump enough for No. 1, reasonably clean and reasonably free from other grain. No. 3 barley shall Include slightly shrunken and otherwise slightly damaged barley not good enough for No. 2. No.
Página 341 - No. 3 barley shall Include slightly shrunken and otherwise slightly damaged barley not good enough for No. 2. No. 4 barley shall include all barley fit for malting purposes not good enough for No. 3. No. 5...
Página 273 - No 1 white corn shall be sound, dry, plump and well cleaned. No. 2 WHITE CORN— No.