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The protein composition of air-classified flour fractions

✍ Scribed by C. W. Wrigley

Publisher
John Wiley and Sons
Year
1963
Tongue
English
Weight
356 KB
Volume
14
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

The possibility of uneven distribution of individual proteins as a result of air classification was investigated by examining the protein composition of three sets of air‐classified flour fractions by fractional extraction, and chromatography of the proteins soluble in acetic acid. Both techniques showed that fine, medium and coarse particle fractions were similar to the corresponding parent flour samples in protein composition.

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