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

Table 3

Amino acid content of flour particles of different sizes (percentage of total protein).

Group	Amino acid	#1	#2	#3	#4	#5	#6	#7	#8	SD
I	Thr	2.40	2.00	1.391	1.71	1.94	1.69	2.11	1.70	0.29
	Lys	2.38	2.12	2.25	2.02	1.77	2.55	2.73	2.31	0.30
	Gly	3.46	3.01	3.09	3.08	3.18	3.40	3.44	3.01	0.18
	Ile	3.64	3.24	4.27	3.50	3.71	4.05	3.82	3.25	0.34
	Arg	3.47	3.96	3.60	4.10	2.84	3.18	2.90	3.75	0.46
	Asp	4.83	4.50	4.45	4.46	4.13	4.63	3.79	4.44	0.30
II	Met	1.17	1.18	1.10	1.46	1.66	1.80	1.90	1.29	0.29
	Cys	1.21	0.87	1.31	1.59	2.68	2.53	2.46	1.76	0.66
	Ala	2.46	1.98	1.61	2.06	2.21	2.66	2.74	2.07	0.35
	Tyr	2.49	2.49	2.02	2.55	2.97	3.16	2.92	2.44	0.35
	His	3.07	2.98	2.30	2.81	3.23	3.51	2.95	3.15	0.33
	Val	3.74	3.51	3.06	3.97	4.50	4.90	4.52	3.81	0.79
	Ser	4.48	4.09	3.32	3.66	4.00	4.42	4.67	4.13	0.42
	Phe	4.85	4.29	4.39	4.69	5.42	5.69	5.23	4.15	0.53
	Leu	5.37	4.71	4.61	4.69	5.34	5.56	5.84	4.34	0.50
III	Pro	8.30	8.60	8.27	8.40	6.67	5.42	7.02	7.67	1.05
IV	Glu	33.55	36.65	38.57	39.96	34.89	35.00	35.11	35.44	2.01