Cereal Chem 41:98 - 110.  |  VIEW ARTICLE

Flour Properties in Relation to the Modern Bread Processes in the United Kingdom, with Special Reference to Alpha-Amylase and Starch Damage.

E. A. Ferrand. Copyright 1964 by the American Association of Cereal Chemists, Inc. 

Methods developed for estimating starch damage, alpha-amylase activity, and water absorption of flours are presented. Rheological tests have been considered in terms of the modifying effects of alpha-amylase and starch damage, and it has been shown that a reappraisal of conventional interpretations is desirable. These considerations have been extended to mechanical development of doughs and the crumb structure of bread.