{"id":"https://openalex.org/W1998024669","doi":"https://doi.org/10.1002/jbmte.390010108","title":"The separation of flour into fractions of different protein contents by means of air classification","display_name":"The separation of flour into fractions of different protein contents by means of air classification","publication_year":1959,"publication_date":"1959-02-01","ids":{"openalex":"https://openalex.org/W1998024669","doi":"https://doi.org/10.1002/jbmte.390010108","mag":"1998024669"},"language":"en","primary_location":{"id":"doi:10.1002/jbmte.390010108","doi":"https://doi.org/10.1002/jbmte.390010108","is_oa":false,"landing_page_url":"https://doi.org/10.1002/jbmte.390010108","pdf_url":null,"source":{"id":"https://openalex.org/S146157352","display_name":"Journal of Biochemical and Microbiological Technology and Engineering","issn_l":"0368-1467","issn":["0368-1467","1547-173X"],"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":"https://openalex.org/P4310320595","host_organization_name":"Wiley","host_organization_lineage":["https://openalex.org/P4310320595"],"host_organization_lineage_names":["Wiley"],"type":"journal"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Journal of Biochemical and Microbiological Technology and Engineering","raw_type":"journal-article"},"volume":null,"type":"article","is_traditional":true,"indexed_in":["crossref"],"open_access":{"is_oa":false,"oa_status":"closed","oa_url":null,"any_repository_has_fulltext":false},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5103385366","display_name":"C. R. Jones","orcid":null,"observed_orcids":[]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"C. R. Jones","raw_affiliation_strings":["The Research Association of British Flour-Millers, St. Albans, England"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"The Research Association of British Flour-Millers, St. Albans, England","institution_ids":[]}]},{"author_position":"middle","author":{"id":"https://openalex.org/A5074713607","display_name":"Philip Halton","orcid":null,"observed_orcids":[]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"P. Halton","raw_affiliation_strings":["The Research Association of British Flour-Millers, St. Albans, England"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"The Research Association of British Flour-Millers, St. Albans, England","institution_ids":[]}]},{"author_position":"last","author":{"id":"https://openalex.org/A5006890293","display_name":"Derrick J. Stevens","orcid":null,"observed_orcids":[]},"institutions":[],"countries":[],"is_corresponding":false,"raw_author_name":"D. J. Stevens","raw_affiliation_strings":["The Research Association of British Flour-Millers, St. Albans, England"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"The Research Association of British Flour-Millers, St. Albans, England","institution_ids":[]}]}],"institutions":[],"countries_distinct_count":0,"institutions_distinct_count":0,"corresponding_author_ids":[],"corresponding_institution_ids":[],"apc_list":null,"apc_paid":null,"fwci":1.5997,"has_fulltext":false,"cited_by_count":39,"citation_normalized_percentile":{"value":0.80766621,"is_in_top_1_percent":false,"is_in_top_10_percent":false},"cited_by_percentile_year":{"min":87,"max":97},"biblio":{"volume":"1","issue":"1","first_page":"77","last_page":"98"},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.9843999743461609,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},"topics":[{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.9843999743461609,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},{"id":"https://openalex.org/T12201","display_name":"Agricultural Engineering and Mechanization","score":0.002199999988079071,"subfield":{"id":"https://openalex.org/subfields/2210","display_name":"Mechanical Engineering"},"field":{"id":"https://openalex.org/fields/22","display_name":"Engineering"},"domain":{"id":"https://openalex.org/domains/3","display_name":"Physical Sciences"}},{"id":"https://openalex.org/T10411","display_name":"Proteins in Food Systems","score":0.0020000000949949026,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/air-classification","display_name":"air classification","score":0.9929999709129333},{"id":"https://openalex.org/keywords/flour-protein-content","display_name":"flour protein content","score":0.7149999737739563},{"id":"https://openalex.org/keywords/endosperm-proteins","display_name":"endosperm proteins","score":0.6819999814033508},{"id":"https://openalex.org/keywords/starch-granules","display_name":"starch granules","score":0.9850000143051147},{"id":"https://openalex.org/keywords/wheat","display_name":"wheat","score":0.31299999356269836},{"id":"https://openalex.org/keywords/breadmaking-quality","display_name":"bread-making quality","score":0.7239999771118164},{"id":"https://openalex.org/keywords/diastatic-activity","display_name":"diastatic activity","score":0.5720000267028809},{"id":"https://openalex.org/keywords/biscuit-making","display_name":"biscuit making","score":0.7379999756813049},{"id":"https://openalex.org/keywords/cake-baking","display_name":"cake making","score":0.7179999947547913},{"id":"https://openalex.org/keywords/flour-milling","display_name":"flour milling","score":0.3479999899864197}],"concepts":[{"id":"https://openalex.org/C113442657","wikidata":"https://www.wikidata.org/wiki/Q25624","display_name":"Endosperm","level":2,"score":0.8964449763298035},{"id":"https://openalex.org/C17732976","wikidata":"https://www.wikidata.org/wiki/Q7511782","display_name":"Sieve (category theory)","level":2,"score":0.7452167868614197},{"id":"https://openalex.org/C2777571299","wikidata":"https://www.wikidata.org/wiki/Q3680646","display_name":"Grinding","level":2,"score":0.6595580577850342},{"id":"https://openalex.org/C529335014","wikidata":"https://www.wikidata.org/wiki/Q41534","display_name":"Starch","level":2,"score":0.6559802293777466},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.6151828765869141},{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.6094347238540649},{"id":"https://openalex.org/C149629883","wikidata":"https://www.wikidata.org/wiki/Q660926","display_name":"Fraction (chemistry)","level":2,"score":0.5920685529708862},{"id":"https://openalex.org/C2992785927","wikidata":"https://www.wikidata.org/wiki/Q1269205","display_name":"Rice flour","level":3,"score":0.49751022458076477},{"id":"https://openalex.org/C3020229070","wikidata":"https://www.wikidata.org/wiki/Q8054","display_name":"High protein","level":2,"score":0.43747544288635254},{"id":"https://openalex.org/C43617362","wikidata":"https://www.wikidata.org/wiki/Q170050","display_name":"Chromatography","level":1,"score":0.2699051797389984},{"id":"https://openalex.org/C192562407","wikidata":"https://www.wikidata.org/wiki/Q228736","display_name":"Materials science","level":0,"score":0.2655351161956787},{"id":"https://openalex.org/C33923547","wikidata":"https://www.wikidata.org/wiki/Q395","display_name":"Mathematics","level":0,"score":0.24762141704559326},{"id":"https://openalex.org/C159985019","wikidata":"https://www.wikidata.org/wiki/Q181790","display_name":"Composite material","level":1,"score":0.1580388844013214},{"id":"https://openalex.org/C55493867","wikidata":"https://www.wikidata.org/wiki/Q7094","display_name":"Biochemistry","level":1,"score":0.14280852675437927},{"id":"https://openalex.org/C206139338","wikidata":"https://www.wikidata.org/wiki/Q192355","display_name":"Raw material","level":2,"score":0.11940139532089233},{"id":"https://openalex.org/C178790620","wikidata":"https://www.wikidata.org/wiki/Q11351","display_name":"Organic chemistry","level":1,"score":0.08042192459106445},{"id":"https://openalex.org/C114614502","wikidata":"https://www.wikidata.org/wiki/Q76592","display_name":"Combinatorics","level":1,"score":0.0}],"mesh":[],"locations_count":1,"locations":[{"id":"doi:10.1002/jbmte.390010108","doi":"https://doi.org/10.1002/jbmte.390010108","is_oa":false,"landing_page_url":"https://doi.org/10.1002/jbmte.390010108","pdf_url":null,"source":{"id":"https://openalex.org/S146157352","display_name":"Journal of Biochemical and Microbiological Technology and Engineering","issn_l":"0368-1467","issn":["0368-1467","1547-173X"],"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":"https://openalex.org/P4310320595","host_organization_name":"Wiley","host_organization_lineage":["https://openalex.org/P4310320595"],"host_organization_lineage_names":["Wiley"],"type":"journal"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Journal of Biochemical and Microbiological Technology and Engineering","raw_type":"journal-article"}],"best_oa_location":null,"sustainable_development_goals":[{"score":0.8409000039100647,"id":"https://metadata.un.org/sdg/2","display_name":"Zero hunger"}],"study_designs":[],"awards":[],"funders":[],"has_content":{"pdf":false,"grobid_xml":false},"content_urls":null,"referenced_works_count":3,"referenced_works":["https://openalex.org/W2028160915","https://openalex.org/W2164677741","https://openalex.org/W2314113936"],"related_works":["https://openalex.org/W2479140036","https://openalex.org/W2078822119","https://openalex.org/W106586270","https://openalex.org/W1985353580","https://openalex.org/W4294101025","https://openalex.org/W7161005807","https://openalex.org/W3022146740","https://openalex.org/W1980710744","https://openalex.org/W1964371523","https://openalex.org/W2949747260"],"abstract_inverted_index":{"Abstract":[0],"Fractions":[1],"of":[2,20,39,60,68,77,103,116,149,160,189,202],"markedly":[3],"different":[4,73],"protein":[5,35,42,66,101,107,122],"contents":[6,67,123],"may":[7,81,95,205,241],"be":[8,82,96,206,242],"obtained":[9],"by":[10],"air\u2010classifying":[11],"flour":[12,89,204],"(in":[13],"the":[14,30,47,56,69,75,88,100,135,147,153,158,174,187,190,194,203,247],"sub\u2010sieve":[15],"range)":[16],"at":[17],"cut":[18],"sizes":[19],"about":[21],"17":[22],"and":[23,43,65,79,124,182],"35":[24],"\u03bc":[25],"respectively.":[26],"Of":[27],"these":[28],"fractions,":[29],"fine,":[31],"1":[32,78,94,117,150],"(of":[33],"high":[34],"content),":[36],"contains":[37],"fragments":[38,59],"interstitial":[40],"endosperm":[41,61],"small":[44],"starch":[45,54],"granules;":[46,55],"intermediate,":[48],"2":[49,80,213],"(low":[50],"protein),":[51],"mainly":[52,226],"large":[53],"coarse,":[57],"3,":[58,236],"cells.":[62],"The":[63,114,143],"yields":[64,76],"fractions":[70],"vary":[71],"with":[72,165,237],"wheats;":[74],"greatly":[83,196],"increased":[84],"through":[85],"suitably":[86],"grinding":[87],"after":[90],"milling.":[91],"In":[92],"general,":[93],"used":[97],"for":[98,112,217,244],"raising":[99],"content":[102],"flours":[104],"deficient":[105],"in":[106,146,152,157,167,193,208],"to":[108],"a":[109,130],"level":[110,188],"suitable":[111],"bread\u2010making.":[113],"amount":[115],"required":[118,151],"depends":[119],"on":[120,125],"its":[121,198],"whether":[126],"it":[127],"came":[128],"from":[129],"hard":[131,136,222],"or":[132,238],"soft":[133],"wheat,":[134],"wheat":[137],"fraction":[138],"having":[139],"better":[140,243],"bread\u2010making":[141,199],"qualities.":[142],"resulting":[144],"variation":[145,156],"proportion":[148,159],"blend":[154,195],"causes":[155],"other":[161],"particulate":[162],"materials":[163],"introduced":[164],"1,":[166],"which":[168],"they":[169],"have":[170,225],"become":[171],"concentrated":[172],"during":[173],"air":[175],"classification.":[176],"These":[177],"include":[178],"diastatically":[179],"active":[180],"agents":[181],"finely":[183],"divided":[184],"discolouring":[185],"matter;":[186],"former":[191],"reached":[192],"affects":[197],"value.":[200],"Pre\u2010grinding":[201],"helpful":[207],"this":[209],"respect.":[210],"When":[211],"chlorinated,":[212],"is":[214],"potentially":[215],"useful":[216],"making":[218],"light\u2010structured":[219],"cakes,":[220],"but":[221],"English":[223],"wheats":[224],"given":[227],"less":[228],"satisfactory":[229],"results":[230],"than":[231,246],"soft.":[232],"Under":[233],"certain":[234],"conditions,":[235],"without":[239],"2,":[240],"biscuit\u2010making":[245],"parent":[248],"flour.":[249]},"counts_by_year":[{"year":2025,"cited_by_count":4},{"year":2023,"cited_by_count":2},{"year":2022,"cited_by_count":2},{"year":2021,"cited_by_count":1},{"year":2017,"cited_by_count":1},{"year":2015,"cited_by_count":2},{"year":2014,"cited_by_count":1},{"year":2013,"cited_by_count":1},{"year":2012,"cited_by_count":1}],"updated_date":"2026-11-07T11:25:07.637180","created_date":"2016-06-24T00:00:00"}