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Abstract

 

This article in AJ

  1. Vol. 55 No. 6, p. 526-528
     
    Received: Apr 15, 1963


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doi:10.2134/agronj1963.00021962005500060007x

Relationship of Types of Phosphorus in Wheat Flour and Gluten to Flour Quality1

  1. C. A. Watson2,
  2. Byron S. Miller3,
  3. John A. Johnson and
  4. R. K. Bequette4

Synopsis

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.

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