Cereal Chem 40:601 - 617.  |  VIEW ARTICLE

Studies of the High-Protein Fines and Coarse Fractions of a Southwest and an Intermountain Flour.

J. G. Ponte, Jr., S. T. Titcomb, J. Cerning, and R. H. Cotton. Copyright 1963 by the American Association of Cereal Chemists, Inc. 

Starches and glutens prepared from the high-protein (HP) fines and coarse fractions air-classified from a southwest and an intermountain flour were compared in terms of bread-baking, chemical, and physical properties. With the particular fractions tested and the procedures used, the southwest starches and glutens were shown to be better baking materials by a reconstituted dough baking test than the intermountain components, and the starches and glutens of the coarse fractions were generally better than those of the HP fines fractions, at least in loaf-volume-producing ability. Variations in the baking properties of the starches exceeded variations due to the glutens. In baking tests where the starches from the flour fractions were the only variable, inverse trends were observed between loaf volumes and the percent of damaged granules and relative number of smaller granules in the starches.