The diastatic enzymes of wheat flour and their relation to flour strength .. . difference gave the cuprous oxide equivalent to the maltose pro-duced by diastasis alone. The corresponding weight of maltose foundfrom the Munson-Walker table was multiplied by the necessaryaliquot number to obtain the value per ten grams (total) of value is the average of at least three reducing sugar determina-tions for that time and temperature. The maltose values are calcu-lated as diastatic maltose, in grams. TABLE XIV. The relation of temperature to the activity of wheat flour
The diastatic enzymes of wheat flour and their relation to flour strength .. . difference gave the cuprous oxide equivalent to the maltose pro-duced by diastasis alone. The corresponding weight of maltose foundfrom the Munson-Walker table was multiplied by the necessaryaliquot number to obtain the value per ten grams (total) of value is the average of at least three reducing sugar determina-tions for that time and temperature. The maltose values are calcu-lated as diastatic maltose, in grams. TABLE XIV. The relation of temperature to the activity of wheat flour grams flour No. 1009 used for each sample. Weight of Maltosefrom Diastasis ofTemperature 10. grams Flour. Degrees 1 Hour Digestion Centigrade Grams 0. .0386 27. .2118 25. .3238 55. 60. 65. 67. .7698 70. + .4016 75-76 .0922 *82-83 .0244 *Gelatinized. The maximum production of maltose was 29% at °C. But thistemperature (°F) is probably never reached in a dough duringa normal fermentation, and only for a few minutes while baking. 51. Temperature FIGURE 1. The effect of temperature on the activity of wheat flour diastase. 5. Time. The relationships between activity, temperature, andtime, can be conveniently considered together. Since the rate of dias-tasis is so enormously increased at higher temperatures, the curves forthe production of maltose with time must show a corresponding in-creased initial rate at higher temperatures. Consequently the timecurves for several temperatures were determined and are plotted inFigure 2. The data corresponding to these curves is tabulated inTable XV in groups of results, one set for each curve. To simplifytabulation the total values per 10. gram sample are calculated fromthe actual weighings as described for the values in Table XIV. Thelast set of data in Table XV is obtained on a different flour (ourlaboratory sample No. 1) and is also included in Figure 2 to showthe similarity of the results for a fl
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectflour, bookyear1922
