Preliminary Investigations on the Use of a New Milling Technology for Obtaining Wholemeal Flours

Preliminary Investigations on the Use of a New Milling Technology for Obtaining Wholemeal Flours

Wholemeal flours from various cereals and pseudocereals are a valuable source of nutritionally important fiber components, especially beta-glucans and arabinoxylans, as well as bioactive substances accompanying dietary fiber. Most types of whole-wheat flours have unfavorable baking and sensory prope...

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Bibliographic Details
Main Authors: Pavel Skřivan, Marcela Sluková, Lucie Jurkaninová, Ivan Švec
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Applied Sciences
Subjects:
wholegrain flour
wholemeal flour
milling technology
granulation
starch damage
Online Access:https://www.mdpi.com/2076-3417/11/13/6138

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