Effects of different milling processes on whole wheat flour quality and performance in steamed bread making

LWT

Volumn 62, Issue 1, 2015, Pages 310-318

  Liu, Chong ^a   Liu, Lin ^a   Li, Limin ^a   Hao, Chunming ^a   Zheng, Xueling ^a   Bian, Ke ^a   Zhang, Jie ^a   Wang, Xiaoxi ^a  

^a HENAN UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Milling process; Quality; Steamed bread; Texture; Whole wheat flour

Indexed keywords

FOOD PRODUCTS; GRINDING (MACHINING); IMAGE QUALITY; MILLING (MACHINING); PARTICLE SIZE; PHYSICOCHEMICAL PROPERTIES; TEXTURES;

BREAD QUALITY; CHINESE STEAMED BREADS; GRINDING PROCESS; MILLING PROCESS; SENSORY SCORES; STEAMED BREAD; VISCOSITY VALUE; WHOLE WHEAT FLOURS;

GRAIN (AGRICULTURAL PRODUCT);

TRITICUM AESTIVUM;

EID: 84923117929     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.08.030     Document Type: Article

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