Cereal Chem 54:657 - 664.  |  VIEW ARTICLE
Physical Dough, Baking, and Nutritional Qualities of Straight-Grade and Extended-Extract ion Flours.

C. A. Watson, W. C. Shuey, R. D. Crawford, and M. R. Gumbmann. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

Stright-grade and extended straction (about 80%) flours were produced from six samples of hard red spring wheat. Mixograms and baking qualities of the two flours were similar for each wheat variety. The nutritional value of the extended-extraction flours was generally better than that of the straight-grade flours.