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PROTEIN CONCENTRATE FROM AIR CLASSIFICATION OF HIGH‐PROTEIN SOFT WHEAT FLOURS
Author(s) -
WU Y. VICTOR,
STRINGFELLOW ARTHUR C.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb03810.x
Subject(s) - high protein , food science , wheat flour , chemistry
Air classification of high‐protein soft wheat flours may have considerable commercial potential. Flours from two varieties of high‐protein soft wheat and a normal soft wheat were air classified. The protein contents of the original flours were 16.4, 12.1 and 8.2%, respectively, and the protein contents of the combined high‐protein k‐actions after air classification were 27.2, 21.5 and 17.4%. These fractions accounted for 39, 46 and 32% of the flour weight and for 65, 82 and 69% of the total protein. Protein shift was 51, 72 and 73% for the respective flours.