Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab

Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab

Whole grain wheat flour (WG) of three different particles sizes (194.9, 609.4, and 830.0 µm) was prepared by milling whole grain. The effect of particle size on the thermo-mechanical properties of flour was investigated using Mixolab equipment and solvent retention capacity (SRC). The results showed...

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Bibliographic Details
Main Authors: Joseane Bressiani, Tatiana Oro, Paola Maria Lopes Da Silva, Flávio Martins Montenegro, Telma Elita Bertolin, Luiz Carlos Gutkoski, Marcia Arocha Gularte
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2019-08-01
Series:Czech Journal of Food Sciences
Subjects:
flour properties
granulometry
rheology
triticum aestivum
whole grain
whole wheat flour
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201904-0009_influence-of-milling-whole-wheat-grains-and-particle-size-on-thermo-mechanical-properties-of-flour-using-mixola.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201904-0009_influence-of-milling-whole-wheat-grains-and-particle-size-on-thermo-mechanical-properties-of-flour-using-mixola.php

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