Article ID: CBB182520730

Glutenophilia: Chemistry and Flour Quality in Nineteenth-century France and Great Britain (2021)

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This article analyses how gluten was discussed by chemists in the nineteenth century in Great Britain and France as a proxy for both nutritive and baking quality. It examines the role of gluten in the broader quest to measure and render the quality of wheat and flour through a set of objective and quantifiable criteria. The paper also shows how measuring quality proved to be an extremely complex task, and how chemistry was, by itself, unable to reduce the complexity of the wheat grain, and the various demands made upon it, to a simple numerical indicator.

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Citation URI
https://data.isiscb.org/isis/citation/CBB182520730/

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Authors & Contributors
Dechêne, Louise
Civitello, Linda
Thea Goldring
Martin Bell
Haushofer, Lisa
Cobbold, Carolyn Ann
Concepts
Nutrition; dietetics
Chemistry
Food and foods
Grain crops; Cereals; Grasses
Food industry and trade
Science and society
Time Periods
19th century
20th century
18th century
20th century, early
Ancient
17th century
Places
Great Britain
France
United States
China
Canada
Ireland
Institutions
United States. Dept. of Agriculture
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