Bulk and Surface Chemical Composition of Wheat Flour Particles of Different Sizes

Table 1

Origin and quality characteristics of wheat used for flour samples preparation.

Wheat cultivars	Origin	Features	Protein content (%)	Wet gluten content (%)	Sedimentation number (mL)
SM188	Jiangsu, China	Red, soft	11.46	27.40	31.50
ASW	Australia	White, soft	10.80	28.90	36.10
JM 20	Jinan, China	White, hard	14.30	31.60	54.20