ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb03810.x
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