Flour Strength as Influenced by the Addition of Diastatic Ferments: A Thesis Submitted to the Faculty of the Graduate School of the University of Minnesota (Classic Reprint)
Language: English
Published by Forgotten Books, 2018
- Hardcover
- New

Seller: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
AbeBooks seller since April 7, 2005
Condition: New
US$ 38.41
Quantity: 15 available
Add to basketItem description from seller
New Book. Shipped from UK. Established seller since 2000.
Seller Inventory # LX-9780483699908
- Title
- Flour Strength as Influenced by the Addition of Diastatic Ferments: A Thesis Submitted to the Faculty of the Graduate School of the University of Minnesota (Classic Reprint)
- Author
- Ferdin A. Collatz
- Publisher
- Forgotten Books
- Publication year
- 2018
- Condition
- New
- Binding
- HRD
- Language
- English
- ISBN 10
- 048369990X
- ISBN 13
- 9780483699908
- Item weight
- 312 grams
Discover how diastatic ferments influence flour strength and baking quality.
This scholarly study examines why some flours produce large, well-piled loaves while others do not, focusing on the role of diastatic and proteolytic enzymes in wheat flour and their effect on dough and bread outcomes.
Based on decades of research, this edition explores the complex interactions between flour components, enzymes, and dough behavior. It covers how enzyme activity, pH, and electrolytes shape hydration, gas production, and the final loaf structure. Readers will gain insight into the factors that make flour strong or weak and how these factors translate into baking results.
- How diastatic enzymes interact with different flours during dough fermentation and baking.
- The relationship between gluten properties, enzyme action, and loaf quality.
- How varying acidity, electrolytes, and enzyme content influence dough hydration and gas production.
- Historical context on early 20th‑century flour research and its practical implications for bakers.
Ideal for students, researchers, and baking professionals interested in the science behind baking strength and flour performance.
"Synopsis" may belong to another edition of this title.
PBShop.store US
Wood Dale, IL, U.S.A.
AbeBooks seller since April 7, 2005
Shipping rates within U.S.A.
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Hardbacks, PaperbacksSeller's business information
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