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Studies in Carbohydrates: The Composition and Digestibility of Wheat Bread and Allied Foods: Gelatinization of Starches: Transactions of the Wagner Free Institute of Science of Philadelphia: Volume VII -- Part 2 (July, 1913)
Charles H. LaWall (au); Sara S. Graves (au)
In these tests, wheat bread, oyster, soda, and Educator crackers, pretzels, matzoth, and taka-diastase, peas, beans, lentils, and a dozen starches were used. The examination of starch, both raw and after cooking, has shown that in process of bread-making it undergoes a change which has a direct effect on the composition of the bread. From 5-8% of the insoluble starch is changed to a soluble form, and many grains are more susceptible to the action of solvents, such as the digestive fluids, by action of heat and ferments. With the modern process of bread-making, differences in methods or in constituents make only a slight difference in the end-product, and that claims of superiority, other than on the basis of taste, are untenable. Charts and tables.
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