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If it is transcluded into an article for one of the staple foods listed in the table e.g., the Wheat article, then the column for that food will be automatically highlighted. The {{REFLIST}} tag included in this template will only be active on this template ( Template:Comparison of major staple foods ).
The reaction usually occurs in the complete absence of a base or the presence of only a weak base (acidic conditions and high temperature). E1 reactions are in competition with S N 1 reactions because they share a common carbocationic intermediate. A secondary deuterium isotope effect of slightly larger than 1 (commonly 1 - 1.5) is observed.
Due to the presence of an empty p orbital after departure of the leaving group, the hydrogen on the neighboring carbon becomes much more acidic, allowing it to then be removed by the weak base in the second step. In an E2 reaction, the presence of a strong base and a good leaving group allows proton abstraction by the base and the departure of ...
Bread flour or strong flour is always made from hard wheat, usually hard spring wheat. It has a very high protein content, between 10% and 13%, making it excellent for yeast bread baking. It can be white or whole wheat or in between. [3] Cake flour is a finely milled white flour made from soft wheat.
A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]
As the name suggests, a non-nucleophilic base is a sterically hindered organic base that is a poor nucleophile.Normal bases are also nucleophiles, but often chemists seek the proton-removing ability of a base without any other functions.
The position of equilibrium varies from base to base when a weak base reacts with water. The further to the left it is, the weaker the base. [5] When there is a hydrogen ion gradient between two sides of the biological membrane, the concentration of some weak bases are focused on only one side of the membrane. [6]
Common wheat was first domesticated in West Asia during the early Holocene, and spread from there to North Africa, Europe and East Asia in the prehistoric period. [citation needed] Naked wheats (including Triticum aestivum, T. durum, and T. turgidum) were found in Roman burial sites ranging from 100 BCE to 300 CE.