The Composition and Milling of Wheat
Open Access
- 1 March 1946
- journal article
- research article
- Published by Cambridge University Press (CUP) in Proceedings of the Nutrition Society
- Vol. 4 (1) , 2-6
- https://doi.org/10.1079/pns19460003
Abstract
The anatomical components of the wheat grain differ widely in chemical composition. Wartime improyements in British milling technique gave a flour with a high proportion of the nutritionally desirable components but low in bran.Keywords
This publication has 6 references indexed in Scilit:
- Nutrients in Wheat EndospermNature, 1945
- The chemical composition of wheat and rye and of flours derived therefromBiochemical Journal, 1945
- THE BREAD PROBLEM IN WAR AND IN PEACEPhysiological Reviews, 1944
- The chemistry of wheat germ with particular reference to the scutellumBiochemical Journal, 1944
- The endosperm content of wheatJournal of the Society of Chemical Industry, 1943