The Book of Wheat: An Economic History and Practical Manual of the Wheat IndustryO. Judd, 1908 - 369 páginas |
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Página 284
... macaroni and similar products . Its special fitness for this is its high gluten content . Bread made from this flour has a fine flavor , but a dark color . Because of the latter fact , and because of the fact that durum wheat requires ...
... macaroni and similar products . Its special fitness for this is its high gluten content . Bread made from this flour has a fine flavor , but a dark color . Because of the latter fact , and because of the fact that durum wheat requires ...
Página 286
... macaroni , of almost endless variety in composi- tion , form and appearance are now found on table and market . Many of these have a comparatively recent origin , while others of a more remote origin have come into general use only in ...
... macaroni , of almost endless variety in composi- tion , form and appearance are now found on table and market . Many of these have a comparatively recent origin , while others of a more remote origin have come into general use only in ...
Página 291
... gluten is solidified , so that the cavities formed by the carbonic gas retain their figure . 1 U. S. Dept. Agr . , Off . Exp . Sta . , Bul . 67 , p . 11 . A FIELD OF DURUM OR MACARONI WHEAT IN NORTH DAKOTA THE CONSUMPTION OF WHEAT 291.
... gluten is solidified , so that the cavities formed by the carbonic gas retain their figure . 1 U. S. Dept. Agr . , Off . Exp . Sta . , Bul . 67 , p . 11 . A FIELD OF DURUM OR MACARONI WHEAT IN NORTH DAKOTA THE CONSUMPTION OF WHEAT 291.
Página 292
An Economic History and Practical Manual of the Wheat Industry Peter Tracy Dondlinger. A FIELD OF DURUM OR MACARONI WHEAT IN NORTH DAKOTA The crust and the crumb of the bread differ physically. 292.
An Economic History and Practical Manual of the Wheat Industry Peter Tracy Dondlinger. A FIELD OF DURUM OR MACARONI WHEAT IN NORTH DAKOTA The crust and the crumb of the bread differ physically. 292.
Página 293
... macaroni is very similar to bread . As a rule , the harder the wheat , that is , the more gluten it contains , the better it is suited to the manufacture of macaroni . Many wheats are used , however , which are not real macaroni wheats ...
... macaroni is very similar to bread . As a rule , the harder the wheat , that is , the more gluten it contains , the better it is suited to the manufacture of macaroni . Many wheats are used , however , which are not real macaroni wheats ...
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