| abstract |
A wheat flour composition, improved in bread- and noodle- forming properties comprises, in addition to wheat flour, a saline- soluble, water-insoluble fraction from grains of cereal or beans. The fraction may be obtained by treating wheat flour or milo flour with either an aqueous salt solution, or with water and then treating the remaining solid with aqueous salt solution; the soluble fraction thus obtained is desalted and the resulting precipitate is dried. |