Table 2.
Specifications and proximate composition parameters of seven wholemeal soft wheat flours of 6 different brands purchased in stores.
| Sample Code | Milling Product * | Total Protein * (% d.m.) | Total Lipids * (% d.m.) | Total Dietary Fibre * (% d.m.) | Ash § (% d.m.) | CV |
|---|---|---|---|---|---|---|
| C1 | Wholegrain | 12.0 | 1.9 | 9.6 | 1.66 | 1% |
| C2 | Wholegrain, stone milled flour | 12.0 | 1.9 | 8.4 | 1.58 | 1% |
| C3 | Wholegrain, stone milled flour | 12.0 | 1.9 | 9.6 | 1.77 | 1% |
| C4 | Wholegrain | 13.0 | 1.8 | 12.5 | 1.79 | 1% |
| C5 | Wholegrain, stone milled flour | 12.0 | 1.9 | 12.0 | 1.66 | 0 |
| C6 | Wholegrain | 12.2 | 1.9 | 7.6 | 1.55 | 2% |
| C7 | Wholegrain | 13.0 | 1.8 | 12.5 | 1.75 | 2% |
d.m., on dry matter; * Information from product label; § Determined in our laboratory; CV, Coefficient of Variation (three independent determinations); C, Commercial flour purchased in stores.