The volatile components of rye flour were isolated
by steam distillation and trapped in cold traps under
vacuum. After preliminary tests indicated the presence
of carbonyl compounds, the distillate was reacted with
2,4 dinitrophenylhydrazine to convert the carbonyl compounds
to their stable derivatives, 2,4 dinitrophenylhydrazones.
Three classes of monocarbonyls were...
The purpose of the research was to investigate the chemical
composition of five starches and the physical characteristics of their
respective starch pastes as these properties relate to the characteristics
of starch-structured breads. Starch-structured breads were prepared
with five starches, corn, wheat, potato, arrowroot and waxy
maize, used as granular...
The volatile flavor fraction of lightly milled wheat grown in
eastern Oregon was isolated for study by two methods: steam distillation
under vacuum and steam distillation at atmospheric pressure.
The sample obtained under vacuum was extracted with ether
which was then evaporated to yield the desired wheat essence.
Steam distillation...