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Mineral Composition of Gluten, Starch and Water‐Soluble Fractions of Wheat Flour and Its Relationship to Flour Quality 1
Author(s) -
Bequette R. K.,
Watson C. A.,
Miller B. S.,
Johnson J. A.,
Schrenk W. G.
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/agronj1963.00021962005500060011x
Subject(s) - wheat flour , gluten , food science , composition (language) , starch , chemistry , mineral , chemical composition , agronomy , biology , organic chemistry , philosophy , linguistics
Synopsis Elemental composition of the flour fractions was affected by location and by variety. Total ash and the 7 elements studied were distributed quite differently among the 3 flour fractions. The significant relationships obtained between elemental composition of the flour fractions and baking quality indicate that mineral uptake by the wheat plant is an important factor in flour quality, although the data presented do not warrant conclusions regarding the exact mechanisms involved.