Abstract
AbstractThe dextrin figure test originally devised by Kent‐Jones and Amos as an indication of possible trouble due to sticky numb in Irish soda bread has been studied in relation to yeast bread flou∼s. Observations are also rccorded on the effect of p∼ on the dextrin content of bread contaming excess barley malt a‐amylase in the presence of calcium arbonate.
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