STUDIES ON FUMIGANT 'ETHYLENE OXIDE' (V). INFLUENCE OF METHYL BROMIDE ON BAKING QUALITY OF WHEAT FLOUR

Abstract

Results showed that there was negligible lowing of the strength of alpha-amylase activity throughout the experiment of fumigation, as recorded by chimotachigraph, amylograph and albeograph. There was no degradation in the amount of glutein or in the beta-amylase activity. By the above treatment, there was a slight degradation in the special flavour and taste of the baked products, but it was concluded that there was not too much disadvantage practically.

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Document Details

Document Type
Technical Report
Publication Date
Sep 14, 1966
Accession Number
AD0833527

Entities

People

  • Osamu Tsuruta
  • Teruo Ohta
  • Toyoaki Harada
  • Yoshiko Koyanagi

Organizations

  • United States Army Biological Warfare Laboratories

Tags

DTIC Thesaurus Topics

  • Alkenes
  • Carbon Dioxide
  • Degradation
  • Ethylene Oxide
  • Ethylenes
  • Export Controls
  • Fumigants
  • Law
  • Materials
  • Measurement
  • Oxides
  • Standards
  • Translations
  • United States
  • Viscosity

Fields of Study

  • Agricultural and Food sciences

Readers

  • Analytical Chemistry
  • Systems Analysis and Design