Experiment Station Record, Volume 92, January-June, 1945 Page: 169
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1945] AGRICULTURAL AND BIOLOGICAL CHEMISTRY AND MICROTECHNIC 169
The mixer curves presented indicate very clearly that gluten-protein is the main
factor in the determination of patterns and also that a commercial surface-active
agent which was tested had very little if any effect on the starch. The reduction of
the interfacial tensions in the dough by the surface-active agent appeared to be a
factor in promoting interspreading among the starch granules and intrapenetration
of the water into the protein micelles or gluten particles. The starch was found
to have very little if any influence on the main mixer curves patterns.
The prediction of loaf volume of hard red spring wheat flours from some properties
of mixograms, R. H. HARRIS, L. D. SIBBIr, and 0. BANASIK. (N. Dak.
Expt. Sta.). (Cereal Chem., 20 (1943), No. 2, pp. 211-223, ills. 5).-Data computed
from certain properties of recording mixer curves made from 30 samples of
8 varieties of hard red spring wheats were correlated with the loaf volumes obtained
following 2- and 3-hr. fermentations. Similar data yielded by flour-water doughs
were also examined. The curve properties considered were (1) cosine of the angle
of dough development, or angle (a) which the ascending portion of the curve makes
with the horizontal; (2) sine of the angle of decline of the curve, or angle (/)
which the descending portion of the curve makes with the vertical drawn through
the curve peak; (3) length in millimeters of the horizontal line between the point
where it is cut by the tangent to the ascending curve and the vertical line dropped
from the midpoint of the distance representing dough stability; and (4) height in
millimeters of the peak of the curve from the base line. These factors were combined
in an equation to yield a value indicative of the loaf volume of the flour
under examination. In this equation, the loaf volume (V) is expressed as V =
K(cos a-sin 3)AB X BC, in which BC is the height of the curved peak above the
base line and AB is the length of the tangent to the ascending portion of the curve
from the base line to peak.
A high correlation between the calculated and actual loaf volume was found when
the curves were made from doughs containing the usual baking formula and mixed
and fermented 3 hr. in the same manner as for baking bread. This correlation
was large enough to render possible the prediction of actual loaf volume by the
equation. The length of line between the tangent to the rising curve and the vertical
through the midpoint of dough stability was related to a lesser degree, with loaf
volume. The other curve properties considered had little or no relationship to loaf
volume. When the doughs were fermented for shorter periods than 3 hr., the relationship
between actual and calculated loaf volume disappeared. 'The values calculated
from curves made from doughs following 2, 1, and 0 hr. of fermentation were found,
to have no significant correlation with the actual loaf volumes of the flours obtained
from either 3 or 2 hr. of fermentation. Mixer curves made from doughs containing
the malt-phosphate-bromate-formula ingredients showed wheat varietal differences
more distinctly and were easier to interpret in terms of curve properties studied.
Band width was increased.
A nomograph for cereal laboratories, T. S. LEARY and F. F. FARLEY. (Iowa
State Col.). (Cereal Chem., 20 (1943), No. 1, pp. 139-140, ills. 1).-Two lines
diverging from a common point are ruled to represent percentages of protein on the
upper side of each line, on the moist and the moisture-free basis, respectively;
the gradations on the under sides of the two lines representing the percentage of
ash, of fat, or of fiber on the moist and on the moisture-free basis, respectively.
The third line is so placed and inclined that by joining the point of origin of the
other two lines to the point indicating the percentage of moisture on the third line
and placing one side of a right-angled triangle along the straight edge, the other
side of the right angle will intersect the percentage on the moist basis on the upper
and the percentage on the dry basis on the lower of the two diverging lines.
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U.S. Department of Agriculture. Agricultural Research Administration. Office of Experiment Stations. Experiment Station Record, Volume 92, January-June, 1945, book, 1947; Washington D.C.. (digital.library.unt.edu/ark:/67531/metadc5064/m1/182/: accessed May 21, 2018), University of North Texas Libraries, Digital Library, digital.library.unt.edu; crediting UNT Libraries Government Documents Department.