Cereal Chem 57:65 - 69.  |  VIEW ARTICLE
Natural Levels of Nutrients in Commercially Milled Wheat Flours. III. Mineral Analysis.

K. Lorenz, R. Loewe, D. Weadon, and W. Wolf. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

The mineral components (Fe, Mg, Ca, Zn) of 63 samples of wheat flour (baker's bread, family, hearth, cake, and cookie-cracker types) from mills throughout the United States and Canada were determined by different laboratories. Significant differences were found between laboratories for each of the analyzed elements, mainly because of differences in the extraction procedures. The level of Ca in flour depended mainly on the Ca content of the wheat and was little affected by milling variables. Levels of Fe, Mg, and Zn in flour followed a different pattern from that of Ca and depended more on milling variables. These elements were highly correlated with flour ash and protein content and showed significant differences between flour types. The differences could be explained by Ca having a distribution within the wheat kernel different from that of Fe, Mg, and Zn.