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Relationship of Types of Phosphorus in Wheat Flour and Gluten to Flour Quality 1
Author(s) -
Watson C. A.,
Miller Byron S.,
Johnson John A.,
Bequette R. K.
Publication year - 1963
Publication title -
agronomy journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.752
H-Index - 131
eISSN - 1435-0645
pISSN - 0002-1962
DOI - 10.2134/agronj1963.00021962005500060007x
Subject(s) - gluten , phosphorus , wheat gluten , food science , wheat flour , chemistry , volume (thermodynamics) , agronomy , biology , organic chemistry , physics , quantum mechanics
Synopsis Both location and variety were significant factors affecting the concentration of the different types of phosphorus in the flour and gluten. Total and acid‐soluble phosphorus in the flour and in the gluten were correlated with loaf volume by simple regression coefficient and by partial regression coefficient independent of protein content. Phosphatide and ester type phosphorus in the gluten were correlated with loaf volume independent of protein content.