THE ULTRACENTRIFUGATION OF DOUGHS MADE FROM WHEAT FLOUR.
THE ULTRACENTRIFUGATION OF DOUGHS MADE FROM WHEAT FLOUR.
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对小麦粉制成的面团进行超速离心。
DOI：
10.1071/bi9650173
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发表时间：
1965
期刊：
影响因子：
--
通讯作者：
P. Stewart
中科院分区：
文献类型：
--
作者：
C. Mauritzen;P. Stewart
本文介绍了一种小麦粉面团分级的新方法。该方法不涉及使用稀释剂或萃取剂，并且仅由面团的超浓缩组成。用这种方法，面团被分解成五到七个离散的层，这取决于面团的处理。本文介绍了对七种澳大利亚面粉制成的面团进行分级的研究，以及各层的物理和化学组成。
A new method for the fractionation of dough made from wheat flour is described. The method does not involve the use of diluents or extractants and consists simply of ultracentrifugation of the dough. With this method dough is resolved into from five to seven discrete layers, depending on the dough treatment. A study of the fractionation of doughs made from seven Australian flours is described together with the physical and chemical composition of the various layers.