Products, and the Constitution of Their Aqueous Pastes. J. Textile Inst.
27: 131T (1936).
Samec, M. The Colloid-Chemical Properties of Starch in Relation to Chemical
Constituents. A Comprehensive Survey of Starch Chemistry. Vol. I, p. 51.
Compiled and edited by R. P. Walton (1928).
Samec, M. Some Technically Important Properties of Starch in Connexion with
Its Constitution. J. Soc. Chem. Ind. 52: 389T (1933).
Samec, M. Soluble Amylo-Phosphoric Acids and the Nature of the Paste Form-
ing Starch Fractions. Cereal Chem. 13: 592 (1936).
442 FLOUR AND BREAD
Samuel, J. O. Some Aspects of Flocculation. J. Soc. Chem. Ind. 55: 669 (1936).
Scott, J. Identification of Starches. Food 2: 125, 157, 197 (1932-33).
Sharp, P. F. Wheat Flour Studies. II. Aging. The Change of Hydrogen-ion
Concentration of Wheat and Mill Products with Age. Cereal Chem. 1: 117
(1924).
Sharp, P. F., and Gortner, R. A. The Physico-Chemical Properties of Strong and
Weak Flours. VIII. Effect of Yeast Fermentation on Imbibitional Properties
of Glutenin. Cereal Chem. 1: 29 (1924).
Sharp, P. F., and Gortner, R. A. Viscosity as a Measure of Hydration Capacity
of Wheat Flour and Its Relation to Baking Strength. U. of Minn. Agri.
Expt. Sta., Technical Bull. 19 (1923).
Sharp, P. F., and Gortner, R. A., and Johnson, A. G. VII. The Physical State
of the Gluten as Influencing the Loaf Volume. J. Phys. Chem. 27: 942
(1923).
Sharp, P. F., and Schreiner, O. M. Wheat Flour Studies. VII. Effect of Yeast
Fermentation on the Proteins of Flour. Cereal Chem. 3: 90 (1926).
Sherwood, H. E., and Bailey, C. H. Control of Diastatic Activity in Wheat Flour.
II. Experiments with Flour Milled on a Commercial Scale. Cereal Chem.
3: 107 (1926).
Sjostrom, O. A. Microscopy of Starches and Their Modifications. Ind. Eng.
Chem. 28: 63 (1936).
Snyder, H. Studies on Bread and Bread Making. U. S. Dept. Agri., Office Expt.
Sta. Bull. 101 (1901).
Sorensen, S. P. L. Hydrogen Ion Concentration in Bread-Making. Am. Food J.
19: 556 (1924).
Sullivan, B., and Near, C. Chemical Constituents Which Influence Gluten Quality.
Ind. Eng. Chem. 1: 159 (1927).
Sullivan, B. The Inorganic Constituents of Wheat and Flour. Cereal Chem.
10: 503 (1933).
Sullivan, B., Near, C, and Foley, G. H. The Role of Lipoids in Relation to
Flour Quality. Cereal Chem. 13: 318 (1936).
Swanson, C. O. Factors Which Influence the Quantity of Protein in Wheat.
Cereal Chem. 1: 279 (1924).
Swanson, C. O. The Theory of Colloidal Behavior in Dough. Cereal Chem.
2: 265 (1925).
Swanson, C. O., and Working, E. B. Mechanical Modification of Dough to Make
It Possible to Bake Bread with Only the Fermentation in the Pan. Cereal
Chem. 3: 65 (1926).
Tague, E. L. The Solubility of Gliadin. Cereal Chem. 2: 117 (1925).
Tague, E. L. The Gluten Quality of Flour and Its Iso-electric Point. Cereal
Chem. 2: 202 (1925).
Taylor, T. C. Non-carbohydrate Constituents as a Factor in the Characterization
of Starch Components. A Comprehensive Survey of Starch Chemistry. Vol. I,
Page 361
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Products, and the Constitution of Their Aqueous Pastes. J. Textile Inst.
27: 131T (1936).
Samec, M. The Colloid-Chemical Properties of Starch in Relation to Chemical
Constituents. A Comprehensive Survey of Starch Chemistry. Vol. I, p. 51.
Compiled and edited by R. P. Walton (1928).
Samec, M. Some Technically Important Properties of Starch in Connexion with
Its Constitution. J. Soc. Chem. Ind. 52: 389T (1933).
Samec, M. Soluble Amylo-Phosphoric Acids and the Nature of the Paste Form-
ing Starch Fractions. Cereal Chem. 13: 592 (1936).
442 FLOUR AND BREAD
Samuel, J. O. Some Aspects of Flocculation. J. Soc. Chem. Ind. 55: 669 (1936).
Scott, J. Identification of Starches. Food 2: 125, 157, 197 (1932-33).
Sharp, P. F. Wheat Flour Studies. II. Aging. The Change of Hydrogen-ion
Concentration of Wheat and Mill Products with Age. Cereal Chem. 1: 117
(1924).
Sharp, P. F., and Gortner, R. A. The Physico-Chemical Properties of Strong and
Weak Flours. VIII. Effect of Yeast Fermentation on Imbibitional Properties
of Glutenin. Cereal Chem. 1: 29 (1924).
Sharp, P. F., and Gortner, R. A. Viscosity as a Measure of Hydration Capacity
of Wheat Flour and Its Relation to Baking Strength. U. of Minn. Agri.
Expt. Sta., Technical Bull. 19 (1923).
Sharp, P. F., and Gortner, R. A., and Johnson, A. G. VII. The Physical State
of the Gluten as Influencing the Loaf Volume. J. Phys. Chem. 27: 942
(1923).
Sharp, P. F., and Schreiner, O. M. Wheat Flour Studies. VII. Effect of Yeast
Fermentation on the Proteins of Flour. Cereal Chem. 3: 90 (1926).
Sherwood, H. E., and Bailey, C. H. Control of Diastatic Activity in Wheat Flour.
II. Experiments with Flour Milled on a Commercial Scale. Cereal Chem.
3: 107 (1926).
Sjostrom, O. A. Microscopy of Starches and Their Modifications. Ind. Eng.
Chem. 28: 63 (1936).
Snyder, H. Studies on Bread and Bread Making. U. S. Dept. Agri., Office Expt.
Sta. Bull. 101 (1901).
Sorensen, S. P. L. Hydrogen Ion Concentration in Bread-Making. Am. Food J.
19: 556 (1924).
Sullivan, B., and Near, C. Chemical Constituents Which Influence Gluten Quality.
Ind. Eng. Chem. 1: 159 (1927).
Sullivan, B. The Inorganic Constituents of Wheat and Flour. Cereal Chem.
10: 503 (1933).
Sullivan, B., Near, C, and Foley, G. H. The Role of Lipoids in Relation to
Flour Quality. Cereal Chem. 13: 318 (1936).
Swanson, C. O. Factors Which Influence the Quantity of Protein in Wheat.
Cereal Chem. 1: 279 (1924).
Swanson, C. O. The Theory of Colloidal Behavior in Dough. Cereal Chem.
2: 265 (1925).
Swanson, C. O., and Working, E. B. Mechanical Modification of Dough to Make
It Possible to Bake Bread with Only the Fermentation in the Pan. Cereal
Chem. 3: 65 (1926).
Tague, E. L. The Solubility of Gliadin. Cereal Chem. 2: 117 (1925).
Tague, E. L. The Gluten Quality of Flour and Its Iso-electric Point. Cereal
Chem. 2: 202 (1925).
Taylor, T. C. Non-carbohydrate Constituents as a Factor in the Characterization
of Starch Components. A Comprehensive Survey of Starch Chemistry. Vol. I,