| 摘要 |
A flour made substantially or exclusively from durum wheat, has between 15 and 35% of grains that are sufficiently small to pass through an aperture 150žm in diameter. Preferably all the grains pass through an aperture 670 micrometers in diameter. Conventional atta flour for flat breads is finer. A further flour made from durum wheat has 10 to 40% of grains that are too large to pass through an aperture 340 micrometer in diameter. |
