Cereal Chem 53:916 - 927. | VIEW
ARTICLE
The Carbohydrates of Various Pin-Milled and Air-Classified Flour Streams. I. Sugar Analyses.
L. A. MacArthur and B. L. D'Appolonia. Copyright 1976 by the American Association of Cereal Chemists, Inc.
Ten flour streams from each of four varieties of hard red spring wheat obtained from a pilot mill were pin- milled and air-classified into high, low and intermediate protein-containing fractions. Total sugar, reducing sugars, nonreducing sugars, and five individual free sugars were determined. The high protein-containing fraction for all flour streams of the four varieties contained the highest amount of total sugar, likewise reducing and nonreducing sugars . This fraction also contained the highest amounts of separately determined sucrose, raffinose, and often maltose. The amount of total sugars present in the low and intermediate protein-containing fractions, in general, was similar to that present in the original flour. More total sugar was found in the break flour streams than in the middling flour streams. Differences were noted in the various pin-milled and air-classified flour streams as well as between the different varieties in total sugar content, reducing and nonreducing sugars, and individual free sugars.