Optimization of wheat blending to produce breadmaking flour

Journal of Food Process Engineering

Volumn 24, Issue 3, 2001, Pages 179-192

  Hayta, Mehmet ^a   Çakmakli, Ünsal ^b  

^a INONU UNIVERSITY   (Turkey)

^b EGE UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

COSTS; FOOD PRODUCTS; LINEAR PROGRAMMING; OPTIMIZATION; QUALITY CONTROL;

BREADMAKING FLOUR; PARTICLE SIZE INDEX; WHEAT BLENDING;

FOOD PROCESSING;

EID: 0035415912     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2001.tb00539.x     Document Type: Article

References (23)

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2. Note on the SDS test of breadmaking quality: Comparison with Pelshenke and Zeleny tests
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4. The weight per bushel
5. The influence of kernel size on wheat millability
6. Assessment of a computer simulation model for the flour-milling industry
7. Measuring hardness in wheat
8. A micro centrifuge to determine water-retention properties of wheat flour
9. Use of SDS sedimentation test and SDS-polyacrylamide gel electrophoresis for screening breeder's samples of wheat for bread-making quality
10. Blending wheat to meet product specification
11. A computer approach to wheat quality analysis
12. Standard flour for computerisation of wheat mixes
13. Evaluating of wheat tempering and blending methods of hard red winter wheats under experimental conditions
14. Optimizing wheat mixes for end-use
15. Relation of distilled water retention to alkaline-water retention water absorption
16. Application of rheology on bread industry
17. Classification of Australian wheat varieties based on the granularity of their wholemeal
18. Screening wheat for protein and hardness by near-infrared reflectance spectroscopy
19. Attempts at standardisation of hardness testing of wheat. II. The near infrared reflectance method
20. Kernel hardness of some U.S. wheats