Some Physical and Chemical Properties of Wheat Starch In Relationship To The Maturity of The Wheat

Author

Claude W. Bice, Fort Hays Kansas State College

Department

Biology

Degree Name

Master of Science (MS)

Abstract

Wheat is one of the most valuable of economic plants and is grown extensively throughout the world. Because of the unique chemical and physical properties of its gluten, wheat is superior to all other cereals for bread making. Its high starch content provides a tremendous source of energy as a food, as well as filling certain industrial starch needs, especially in textile manufacturing . The present study on properties of immature and mature wheat starches should be of inestimable worth for evaluation of damaged wheats for starch production, as well as for yielding fundamental information which may facilitate the use of normal mature wheats .

Keywords

Gluten production, Starch formation, Analytical studies on wheat gluten, Crops, Plants, Wheat, Grains

Advisor

Dr. Fred W. Albertson

Date of Award

Summer 1943

Document Type

Thesis

DOI

10.58809/XPKH5993

Recommended Citation

Bice, Claude W., "Some Physical and Chemical Properties of Wheat Starch In Relationship To The Maturity of The Wheat" (1943). Master's Theses. 370.
DOI: 10.58809/XPKH5993
Available at: https://scholars.fhsu.edu/theses/370

Rights

© The Author(s)

Comments

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