The water absorption of wheat flour: Relative effects of protein and starch

Abstract

Abstract The water absorptions of flour from 23 samples of two wheat varieties, Atle and Hybrid 46, have been measured. Comparison of the results with estimates of flour‐nitrogen and damaged starch content, indicate that differences in absorption are largely accounted for by variation in these factors. The evidence also confirms previous suggestions that more starch damage occurs in the milling of “hard” than “soft” wheats and that in “hard” wheats starch damage is likely to increase with the protein content of the wheat.