Document Type

Research

Abstract

The condition of the starch of wheat flour is undoubtedly a factor that will indicate the strength of flour. A microscopical examination subsequently checked by baking tests shows that flour containing the larger proportion of small starch grains will be a stronger flour. A study of the action of various reagents shows the small grains to be more resistant. This may be indicated by the following studies: 1) by microscopically measuring the swelling of the grains: 2) by measuring the viscosity of flours, and starch from flour: 3) by measuring imbibition of flour, and starch from flour. The following relationships were noted on two typical flours: 1. Large loaf, large absorption, low ash, small starch grains, large imbibition, low imbibition by starch. 2. Small loaf, high ash, large starch grain, small imbibition, low absorption, large imbibition by starch.

Publication Date

1924

Journal Title

Proceedings of the Iowa Academy of Science

Volume

Issue

First Page

285

Last Page

286

Copyright

Language

File Format

application/pdf

Recommended Citation

Naudain, G. G. and Buchanan, J. H. (1924) "Relation of Starch to the Strength of Wheat Flour," Proceedings of the Iowa Academy of Science, 31(1), 285-286.
Available at: https://scholarworks.uni.edu/pias/vol31/iss1/76

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Relation of Starch to the Strength of Wheat Flour

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