Control of Diastatic Activity in Wheat Flour

Name: Control of Diastatic Activity in Wheat Flour
Price: 34.21 AUD
Availability: OutOfStock
ISBN: 9781025575056

Reginald C Sherwood

$39.95 $34.21

Paperback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We will update you on expected arrival time to us. If this delay is too long, please let us know within 2 business days and we can give you options regarding cancelling or adjusting your order. More details on cancelling your order can be found in our Terms of Trade.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

Tradd Street Press
14 February 2026

Industrial chemistry; Chemical engineering; Food & beverage technology; Agronomy & crop production

Summary
Details

""Control of Diastatic Activity in Wheat Flour"" is a specialized technical study exploring the biochemical properties of wheat and their impact on the milling and baking industries. Written by Reginald C. Sherwood, this work delves into the critical role of diastatic activity-the process by which enzymes convert starch into sugar-and how it influences the fermentation and quality of bread.

The text examines methods for measuring and regulating these enzymatic processes to ensure consistency in flour production. It addresses the challenges faced by millers and bakers in maintaining optimal gas production during dough fermentation, providing scientific insights into the relationship between wheat variety, environmental conditions, and flour performance. This treatise serves as a foundational reference in cereal chemistry, offering a rigorous analysis of the chemical and physical factors that determine the baking strength of wheat. It remains a significant historical contribution to the field of food science and agricultural technology.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.

This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.

As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

By: Reginald C Sherwood
Imprint: Tradd Street Press
Dimensions: Height: 234mm, Width: 156mm, Spine: 3mm
Weight: 95g
ISBN: 9781025575056
ISBN 10: 1025575059
Pages: 58
Publication Date: 14 February 2026
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active