Agronomy Journal Journal of Natural Resources and Life Sciences Education
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Published online 1 November 1963
Published in Agron J 55:526-528 (1963)
© 1963 American Society of Agronomy
677 S. Segoe Rd., Madison, WI 53711 USA
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Relationship of Types of Phosphorus in Wheat Flour and Gluten to Flour Quality1

C. A. Watson2, Byron S. Miller3, John A. Johnson and R. K. Bequette4

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.

1 Cooperative investigations between the Department of Flour and Feed Milling Industries, Kansas Agricultural Experiment Station, Manhattan, and the Crops Research Division, ARS, USDA. Contribution No. 306, Department of Flour and Feed Milling Industries, Kansas Agr. Exp. Sta. A portion of a thesis presented by C. A. Watson as partial fulfillment of the requirements for the M.S. degree in Milling Industries at Kansas State University in 1958.

2 Present address: Plant and Soil Science Department, Montana State College, Bozeman, Mont.

3 Present address: James Ford Bell Research Center, General Mills, Inc., Minneapolis, Minn.

4 Present address: Western Wheat Quality Laboratory, Agricultural Research Service, Pullman, Wash.

Received for publication April 15, 1963.




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Copyright © 1963 by the American Society of Agronomy.