GRAPH 3. SHOWING THE GENERAL TENDENCY OF THE LOAF-VOLUME TO INCREASE WITH INCREASING PROTEIN CONTENT. The samples tested in 1925 provided the data upon which this graph is based. It will be noticed that below 10 per cent, protein there was an unexpected increase in loaf-volume. This reverse in the trend of the graph was perhaps due to the very good quality of the gluten in the Lake County flours.
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Bibliographic details
New Zealand Journal of Agriculture, Volume XXXII, Issue 1, 20 January 1926, Page 28
Word Count
70GRAPH 3. SHOWING THE GENERAL TENDENCY OF THE LOAF-VOLUME TO INCREASE WITH INCREASING PROTEIN CONTENT. The samples tested in 1925 provided the data upon which this graph is based. It will be noticed that below 10 per cent, protein there was an unexpected increase in loaf-volume. This reverse in the trend of the graph was perhaps due to the very good quality of the gluten in the Lake County flours. New Zealand Journal of Agriculture, Volume XXXII, Issue 1, 20 January 1926, Page 28
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