Studies on the effects of treatment with chlorine dioxide on the properties of wheat flour. III.—Lipid changes and vitamin content of treated flours

This investigation shows that, in the development of rancidity of the flour lipid by air oxidation or by chlorine dioxide overtreatment of the flour, the palatability of the flour is affected, but that, even so, there is no demonstrable alteration in the nutritional value of the flour protein. Vitamin E is destroyed by all oxidative methods, but as it contributes only about 10% of the total dietary vitamin E, this, on present evidence, is not considered to be of serious nutritional significance to man.