Tempering Improves Flour Properties of Refined Intermediate Wheatgrass (<i>Thinopyrum intermedium</i>)

Tempering Improves Flour Properties of Refined Intermediate Wheatgrass (<i>Thinopyrum intermedium</i>)

Progress in breeding of intermediate wheatgrass (<i>Thinopyrum intermedium</i>), a perennial grain with environmental benefits, has enabled bran removal. Thus, determination of optimum milling conditions for production of refined flours is warranted. This study explored the effect of tem...

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Bibliographic Details
Main Authors: Catrin Tyl, Radhika Bharathi, Tonya Schoenfuss, George Amponsah Annor
Format: Article
Language:English
Published: MDPI AG 2019-08-01
Series:Foods
Subjects:
flour refinement
intermediate wheatgrass
sustainability
tempering
bran
Online Access:https://www.mdpi.com/2304-8158/8/8/337

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