Abstract
ONE criticism of English wheat is its often very high and variable α-amylase activity. It is well known that as the wheat grain begins to germinate its α-amylase activity increases very rapidly. Conditions during a wet harvest are such that many samples of English wheat yield flours which are unsuitable for bread production by reason of this high activity.
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Farrand, E. A., Cereal Chem., 41, 98 (1964).
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STEWART, B. Alpha-Amylase Activity of Varieties of English Wheat. Nature 204, 1088 (1964). https://doi.org/10.1038/2041088b0
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DOI: https://doi.org/10.1038/2041088b0
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