The theoretical distribution of water between the flour components (calculated using the Guggenheim-Anderson-de Boer parameters) was starch, 88%; gluten, 10%; and pentosans, 2%.
The theoretical distribution of water between the flour components (calculated using the Guggenheim-Anderson-de Boer parameters) was starch, 88%; gluten, 10%; and pentosans, 2%.
Explanation:
The theoretical distribution of water between the flour components (calculated using the Guggenheim-Anderson-de Boer parameters) was starch, 88%; gluten, 10%; and pentosans, 2%.
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The theoretical distribution of water between the flour components (calculated using the Guggenheim-Anderson-de Boer parameters) was starch, 88%; gluten, 10%; and pentosans, 2%.
Explanation:
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The theoretical distribution of water between the flour components (calculated using the Guggenheim-Anderson-de Boer parameters) was starch, 88%; gluten, 10%; and pentosans, 2%.
Explanation:
The theoretical distribution of water between the flour components (calculated using the Guggenheim-Anderson-de Boer parameters) was starch, 88%; gluten, 10%; and pentosans, 2%.