Abstract
Abstract Selected samples (n = 49) of spring and winter wheat flour with large variation in chemical composition and properties were analysed for their contents of starch (74-86%), crude protein (9-18%), ash (0·5-0·7%) and dietary fibre (2·7-4·7%). The variation in content of neutral non-starch polysaccharide residues was studied with principal component analysis. Differences in the proportions of soluble and insoluble non-starch polysaccharides were found to be related to year of harvest and spring wheat flours had, on average, a higher content of non-starch polysaccharides than did winter wheat flours.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
