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A COMPARATIVE STUDY OF DIFFERENT BAKING FLOURS
Journal: Analele Universitatii din Oradea.Fascicula Chimie (Vol.31, No. 1)Publication Date: 2024-12-15
Authors : Melissa LUCAN Gabriela Elena BADEA Claudia Mona MORGOVAN Anda Ioana Grațiela PETREHELE;
Page : 13-25
Keywords : wheat; rice; corn; rye; gluten; proteins; enzymatic activity;
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Abstract
A comparative study between the properties of the main flours used in baking, wheat, rye, rice and corn, is discussed in this paper. The analyses were mainly carried out on an aqueous extract of these. It was found that the pH increases slightly over time with the increase in the degree of ionic dissociation in aqueous solution.
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