Synopsis
The digital edition of all books may be viewed on our website before purchase. Excerpt from Labile Reducing Materials Found in Wheat Flour
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Labile Reducing Materials Found in Wheat Flour (Classic Reprint)
impression à la demandeVendeur : Forgotten Books, London, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
Paperback. Etat : New. Print on Demand. This book explores the scientific debates surrounding the role of various substances in the dough oxidation and reduction processes that impact the quality of baked goods. The author examines different theories, including the protein oxidation theory, to explain the changes in physical properties of dough when exposed to oxidizing or reducing agents. The book also delves into the potential influence of lipids and phosphatides on dough behavior. Through a series of experiments and analysis, the author presents evidence and challenges existing assumptions regarding the primary substances responsible for the observed phenomena. The book contributes to the ongoing scientific dialogue on this subject and provides insights into the complex interactions that occur during dough oxidation and reduction, thereby expanding our understanding of breadmaking chemistry. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N° de réf. du vendeur 9780428098643_0
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Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
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