Dr Jean Weese Experimental Foods Flour
Dr. Jean Weese Experimental Foods Flour
Dr Jean Weese Flour Major Components of Flour Moisture 12-13% Protein 8-15% Starch 74-76% Ash 05% Fat 0=2%
Dr. Jean Weese Flour Major Components of Flour Moisture 12-13% Protein 8-15% Starch 74-76% Ash 0.5% Fat 0-2%
Dr Jean Weese Flour Wheat Type Flour grade P Soft red Straight 82 Clear 75 Bakers 9.9
Dr. Jean Weese Flour Wheat Type Flour grade % P Soft Red Straight 8.2 Clear 7.5 Bakers 9.9
Dr Jean Weese Flour Wheat Type Flour grade % P Hard red Straight 12. 9 Med Patent 12.2 Lon-Patent 12 5 Clear 15.5
Dr. Jean Weese Flour Wheat Type Flour grade % P Hard Red Straight 12.9 Med Patent 12.2 Lon-Patent 12.5 Clear 15.5
Dr Jean Weese Flour Wheat Proteins Two Types Gluten Water Soluble albumins globulins
Dr. Jean Weese Flour - Wheat Proteins Two Types Gluten Water Soluble albumins globulins