Stones adjustment and the quality of stone-ground wheat flour

International Journal of Food Science and Technology

Volumn 39, Issue 4, 2004, Pages 459-463

  Gélinas, Pierre ^a   Dessureault, Karine ^a   Beauchemin, Robert ^b  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b La Meunerie Milanaise   (Canada)

Author keywords

Dough rheology; Flour quality; Milling

Indexed keywords

DOUGH RHEOLOGY; FLOUR QUALITY; MILLING; WHEAT FLOUR;

FOOD PRODUCTS; HYDRATION; QUALITY ASSURANCE; RHEOLOGY; ROLLERS (MACHINE COMPONENTS); ROLLING MILLS; SEPARATION; STATISTICAL METHODS;

GRAIN (AGRICULTURAL PRODUCT);

FRAXINUS; TRITICUM AESTIVUM;

EID: 2342634413     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00804.x     Document Type: Article

References (7)

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