The effect of potassium bromate on physical properties and structure of flour doughs.
Institution: | McGill University |
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Department: | Department of Chemistry. |
Degree: | PhD |
Year: | 1951 |
Keywords: | Chemistry. |
Record ID: | 1537042 |
Full text PDF: | http://digitool.library.mcgill.ca/thesisfile118977.pdf |
There are many factors which cause a variation in the baking strength of wheat flour, i.e. the capacity of a flour to yield large light, fine-textured loaves of bread. Above all, the quality of the wheat from which the flour is milled is of prime importance. [...]