小麦粉生地の粘弾性からみた日本小麦の特異性に関連する諸要因 : 第4報少量試料による鉄質の簡易評価法 : (その1) 酸懸濁液の見掛け粘度

概要

論文の詳細を見る
Optimum condition for measuring apparent viscosity of wheat flour suspention in lactic acid with McMichael type viscometer were reexamined to evaluate gluten quality with smaller amount of samples and more simple procedures than those used today. The procedure proposed on the base of this examination proved to be available for detecting and estimating those characteristics in dough, expressed as low resistance/extensibility on extensigram, which are seen very frequently on Japanese domestic wheat.
日本作物学会の論文
1965-06-15