The separation of flour into fractions o
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Jones, C. R. ;Halton, P. ;Stevens, D. J.
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Article
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1959
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Wiley (John Wiley & Sons)
⚖ 1019 KB
Fractions of markedly different protein contents may be obtained by air-classifying flour (in the sub-sieve range) a t cut sizes of about 17 and 35 p respectively. Of these fractions, the fine, 1 (of high protein content), contains fragments of interstitial endosperm protein and small starch granule