Identifier: studiesonbreadbr101snyd (find matches)
Title: Studies on bread and bread making at the University of Minnesota in 1899 and 1900
Year: 1901 (1900s)
Authors: Snyder, Harry, 1867-1927 United States. Office of Experiment Stations
Subjects: Bread
Publisher: Washington : U.S. G.P.O.
Contributing Library: U.S. Department of Agriculture, National Agricultural Library
Digitizing Sponsor: U.S. Department of Agriculture, National Agricultural Library

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d making, such asincreasing or diminishing the proportion of wheat starch in the floiy;raising or lowering the temperature of the flour; prolonged heating ofthe flour at different temperatures, and blending flours of differentgrades. QUALITY OF BREAD AS AFFECTED BY INCREASING OR DIMINISH-ING THE PROPORTION OF STARCH IN THE FLOUR. In the comparison of bread made from mixtures of flour and wheatstarch and bread made from normal flour, the starch was preparedfrom flour in the manner described on page 51. The flour used (sam-ple No. 11:9, Table 6) contained 12 per cent protein, and yielded a hardyellowish gluten containing 62.8 per cent of gliadin and 37.2 per centof glutenin. Two mixtures of w^heat starch and normal flour wereused, one containing 10 and the other 20 per cent of the starch. Thesemixtures are for convenience called starch flours. In making the ^U. S. Dept. Agr., Office of Experiment Stations Bui. 67, p. 35. U. S. Dept. of Agr., Bui. lOh Office of Expt. Stations. Plate III.
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A B C A. Bread from standard flour: B. bread from flour with 10 per cent wheat starch added;C. bread from ilour with 20 per cent wheat starch added.

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