Table 1.

Quality parameters of wheat flour.

Flour Type	Fraction Size (µm)	Ash Content (g/100 g d.m.)	Protein Content (g/100 g d.m.)	Fructans Content (g/100 g d.m.)
450	95.41 ± 0.72 b	0.45 ± 0.01 b	10.07 ± 0.04 b	1.18 ± 0.05 b
1650	127.98 ± 3.81 a	1.65 ± 0.02 a	11.72 ± 0.02 a	1.59 ± 0.07 a

Values represent the means of two replicates. Small letters in the same column denote significant differences according to Duncan’s test (p ≤ 0.05).