This Article Full Text (PDF) References Alert me when this article is cited Alert me if a correction is posted Services Email this article to a friend Similar articles in this journal Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via Google Scholar Citing Articles via Scopus Google Scholar Articles by Abd El-Rashid, A. Search for Related Content Social Bookmarking                         What's this?

Particle size distribution as a way of predicting types of flour and level of flour extraction / Predicción del tipo y grado de extracción de la harina mediante la distribución del tamano de partículas

Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt

Differentiation between degrees of flour extraction as well as between types of flour was attempted by the application of a particle size distribution technique. The separated particles namely coarse, medium and fine, were used to calculate the moduli of fineness and uniformity. A proportional relationship was found between the modulus of fineness and flour extraction and type of flour. Regression analysis between the weight of each fraction and the diameter of the sieves gave a slope with a negative value for flour of 72, 76 and 82% extraction, confirming the reports.

Key Words: flour • particle size distribution • fineness • flour extraction

Food Science and Technology International, Vol. 2, No. 6, 369-373 (1996)
DOI: 10.1177/108201329600200602


CiteULike    Complore    Connotea    Del.icio.us    Digg    Reddit    Technorati    Twitter    What's this?