The effect of potassium bromate on physical properties and structure of flour doughs.

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. [...]

Bibliographic Details
Main Author:	Dempster, Cecil John.
Other Authors:	Winkler, C. (Supervisor)
Format:	Others
Language:	en
Published:	McGill University 1951
Subjects:	Chemistry.
Online Access:	http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=118977

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spelling	ndltd-LACETR-oai-collectionscanada.gc.ca-QMM.1189772014-02-13T04:11:41ZThe effect of potassium bromate on physical properties and structure of flour doughs.Dempster, Cecil John.Chemistry.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. [...]McGill UniversityWinkler, C. (Supervisor)1951Electronic Thesis or Dissertationapplication/pdfenalephsysno: NNNNNNNNNTheses scanned by McGill Library.All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.Doctor of Philosophy. (Department of Chemistry. ) http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=118977
collection	NDLTD
language	en
format	Others
sources	NDLTD
topic	Chemistry.
spellingShingle	Chemistry. Dempster, Cecil John. The effect of potassium bromate on physical properties and structure of flour doughs.
description	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. [...]
author2	Winkler, C. (Supervisor)
author_facet	Winkler, C. (Supervisor) Dempster, Cecil John.
author	Dempster, Cecil John.
author_sort	Dempster, Cecil John.
title	The effect of potassium bromate on physical properties and structure of flour doughs.
title_short	The effect of potassium bromate on physical properties and structure of flour doughs.
title_full	The effect of potassium bromate on physical properties and structure of flour doughs.
title_fullStr	The effect of potassium bromate on physical properties and structure of flour doughs.
title_full_unstemmed	The effect of potassium bromate on physical properties and structure of flour doughs.
title_sort	effect of potassium bromate on physical properties and structure of flour doughs.
publisher	McGill University
publishDate	1951
url	http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=118977
work_keys_str_mv	AT dempsterceciljohn theeffectofpotassiumbromateonphysicalpropertiesandstructureofflourdoughs AT dempsterceciljohn effectofpotassiumbromateonphysicalpropertiesandstructureofflourdoughs
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The effect of potassium bromate on physical properties and structure of flour doughs.

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