STUDIES ON THE FUMIGANT ETHYLENE OXIDE (III) EFFECT OF ETHYLENE OXIDE ON THE BAKING QUALITY OF WHEAT FLOUR,

Abstract

Changes of chemical components of wheat flour subjected to fumigation with ethylene oxide was found to be positive to some extent, but there was no marked indication of deterioration in the quality of foods baked with this flour. (Author)

Document Details

Document Type
Technical Report
Publication Date
Oct 12, 1966
Accession Number
AD0835291

Entities

People

  • Osamu Tsuruta
  • Teruo Ota
  • Yoshiko Koyanagi

Organizations

  • United States Army Biological Warfare Laboratories

Tags

DTIC Thesaurus Topics

  • Acyclic Hydrocarbons
  • Alkenes
  • Chemical Compounds
  • Ethylene Oxide
  • Ethylenes
  • Fumigants
  • Hydrocarbons
  • Organic Compounds
  • Oxides

Fields of Study

  • Agricultural and Food sciences

Readers

  • Analytical Chemistry