The proximate analysis of wheat flour carbohydrates. II.—The Analysis of the Carbohydrate Fractions of Different Flour Types

The carbohydrate fractions of various types of flour available in the United Kingdom have been analysed into four main classes, viz., starch, pentosan, sugars and cellulosic material. The sum total of these classes has been found to correspond with the carbohydrate ‘by difference’. A correlation was observed between the amount of ‘available’ carbohydrate and the calculated digestibility of each type of flour.