Effects of Different Pilot-Scale Milling Methods on Bioactive Components and End-Use Properties of Whole Wheat Flour

Effects of Different Pilot-Scale Milling Methods on Bioactive Components and End-Use Properties of Whole Wheat Flour

The health benefits from consumption of whole wheat products are widely recognized. This study investigated the effects of different pilot-scale milling methods on physicochemical properties, bioactive components, Chinese steamed bread (CSB), and Chinese leavened pancakes (CLP) qualities of whole wh...

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Bibliographic Details
Main Authors: Wenfei Tian, Jingyang Tong, Xiaoyue Zhu, Philipp Fritschi Martin, Yonghui Li, Zhonghu He, Yan Zhang
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Foods
Subjects:
milling methods
dietary fiber
phenolic acid
steamed bread
leavened pancake
Online Access:https://www.mdpi.com/2304-8158/10/11/2857

Internet

https://www.mdpi.com/2304-8158/10/11/2857

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