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The Chemistry of Wheat Gluten (Classic Reprint) (Inglés) Tapa blanda – 16 sep 2017


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Excerpt from The Chemistry of Wheat Gluten

De Saussure6 found that wheat gluten contained about 20 per cent. Plant gelatin, or glutin, as he proposed to call it, 72 per cent. Insoluble plant albumin, and I per cent. Mucin; the latter, although differently prepared, he considered to be similar to the mucin of Berzelius, and it had, as he thought, the power of transforming starch into sugar.

Boussinga'ult,7 like Einhof, considered that part Of the gluten soluble in alcohol to be identical with the entire gluten proteid.

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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

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