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Published online 1 November 1963
Published in Agron J 55:537-542 (1963)
© 1963 American Society of Agronomy
677 S. Segoe Rd., Madison, WI 53711 USA
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Mineral Composition of Gluten, Starch and Water-Soluble Fractions of Wheat Flour and Its Relationship to Flour Quality1

R. K. Bequette2, C. A. Watson2, B. S. Miller2, J. A. Johnson and W. G. Schrenk

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.

1 Cooperative investigations between the Department of Flour and Feed Milling Industries and the Department of Chemistry, Kansas Agricultural Experiment Station, Manhattan, and the Crops Research Division, ARS, USDA. Contribution No. 295, Department of Flour and Feed Milling Industries, and No. 562, Department of Chemistry, Kansas Agr. Exp. Sta. A portion of a thesis presented by Robert K. Bequette, as partial fulfillment of the requirement for the M.S. degree at Kansas State University, January 1958.

2 Present addresses: Western Wheat Quality Laboratory, Agricultural Research Service, Pullman, Wash.; Plant and Soil Science Department, Montana State College, Bozeman; and James Ford Bell Research Center, General Mills, Inc., Minneapolis, Minn., respectively. The technical assistance of A. M. Feyerherm, Statistical Laboratory, Kansas State University, is gratefully acknowledged.

Received for publication March 14, 1963.




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Copyright © 1963 by the American Society of Agronomy.