Hostname: page-component-78c5997874-4rdpn Total loading time: 0 Render date: 2024-11-06T12:18:01.109Z Has data issue: false hasContentIssue false
  • English
  • Français

The chemistry of the strength of wheat flour

Published online by Cambridge University Press:  27 March 2009

Philip Halton
Philip Halton
Affiliation:
From the Institute for Research in Animal Nutrition, School of Agriculture, Cambridge.
Get access Rights & Permissions [Opens in a new window]

Extract

Wheat owes its enormous importance to certain physical properties which are absent in the flours of other cereals, chief among which is the capacity of making a coherent dough on the addition of water.

Different wheats make loaves of different size and texture, a strong wheat being denned by Humphries and Biffen(1) as one which yields flour capable of making large well-piled loaves. From this definition it is seen that the conditions required of a strong flour are two, the first being that there must be a sufficiency of sugar or other materials available for fermentation and consequent production of gas in the dough, the second, that there must be some substance present in the flour which is capable of retaining a sufficiency of the gas so generated. The constituent of wheat flour in virtue of which its dough possesses this quantity of gas retaining power is the gluten. Many workers have attempted to explain strength in terms of the relative amounts of gliadin and glutenin in the gluten, or on the percentage of gliadin in the flour.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 14 , Issue 4 , October 1924 , pp. 587 - 599
Copyright
Copyright © Cambridge University Press 1924

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1)Humphries, (1907). Journ. Agric. Science, 2, 1.CrossRefGoogle Scholar
(2)Guthrie, (1896). Agricultural Gazette, N.S. Wales, 09Google Scholar
(3)Fleurent, (1896). Comptes Rend. 123, 755.Google Scholar
(4)Guess, (1900). Journ. Amer. Chem. Soc. 263.CrossRefGoogle Scholar
(5)Snyder, (1901). U.S. Dept. of Agric. Bull. 101, 56.Google Scholar
(6)Snyder, (1905). Journ. Amer. Chem. Soc. 1068.CrossRefGoogle Scholar
(7)Wood, (1907). Journ. Agric. Sci. 2, 139.CrossRefGoogle Scholar
(8)Baker, and Hulton, (1908). Journ. Soc. Chem. Ind. 368.CrossRefGoogle Scholar
(9)Reychler, (1889). Ber. 22, 414 and (1889) Journ. Soc. Chem. Ind. 407.CrossRefGoogle Scholar
(10)Wood, (1907). Journ. Agric. Sci. 2, 267.CrossRefGoogle Scholar
(11)Jago, (1911). Technology of Bread making, London.Google Scholar
(12)Woodman, (1922). Journ. Agric. Sci. 12, 231.CrossRefGoogle Scholar
(13)Kossell, (1911). Zeitsch. Physiol. Chem. 72, 486; (1912) 78, 402 and (1913) 84, 1.CrossRefGoogle Scholar
(14)Dakin, (1912). Journ. Biol. Chem. 13, 357.CrossRefGoogle Scholar
(15)Osborne, (1907). “The Proteins of the Wheat Kernel.” Carnegie Inst. Publ. Washington.Google Scholar
(16)Gortner, and Sharp, (1923). Journ. Phys. Chem. 27, 481, 567, 674, 771 and 982.CrossRefGoogle Scholar