NATURAL VARIATIONS IN THE CHEMICAL-COMPOSITION OF WHITE FLOUR

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. © 1993 Academic Press Limited.