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Abstract

 

This article in AJ

  1. Vol. 55 No. 6, p. 537-542
     
    Received: Mar 14, 1963


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doi:10.2134/agronj1963.00021962005500060011x

Mineral Composition of Gluten, Starch and Water-Soluble Fractions of Wheat Flour and Its Relationship to Flour Quality1

  1. R. K. Bequette2,
  2. C. A. Watson2,
  3. B. S. Miller2,
  4. J. A. Johnson and
  5. W. G. Schrenk

Synopsis

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.

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