Durum Wheat Milling

Durum Wheat Chemistry and Technology: Second Edition

Volumn , Issue , 2012, Pages 139-159

  Gruber, Wolfgang ^a   Sarkar, Ashok ^b  

^a Buhler AG   (Switzerland)

^b Canadian International Grains Institute   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84937931521     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-891127-65-6.50013-1     Document Type: Chapter

References (6)

1. Dexter J.E., Preston K.R., Hatcher D.W., Boyacioglu M.H., Tulbek M.C., Unal S.S. Flat bread, chapatti and hearth bread quality of milled products varying in extraction rate from Canadian durum wheat cultivars. Cereals 2000 2001, 673-677. Royal Australian Chemical Institute, Melbourne. M. Wootton, I.L. Batey, C.W. Wrigley (Eds.).
2. Dhaliwal Y.S., Hatcher D.W., Sekhon K.S., Kruger J.E. Methodology for preparation and testing of chapattis produced from different classes of Canadian wheat. Food Res. Int. 1996, 29(2):163-168.
3. Edwards N., Dexter J. Factors associated with the bread-making potential of durum wheat. Ethnic Cereal-Based Foods Across the Continents 2009, 47-62. ICC, Vienna, Austria. J.N.R. Taylor, R. Cracknell (Eds.).
4. Fu B.X., Assefaw E.G., Sarkar A.K., Carson G.R. Evaluation of durum wheat fine flour for alkaline noodle processing. Cereal Foods World 2006, 51:178-183.
5. Posner E., Hibbs A.N. Milling of durum wheat. Wheat Flour Milling 2005, 329-354. Am. Assoc. Cereal Chem., St. Paul MN. 2nd ed.
6. Sarkar A. Flour milling. Grains and Oilseeds: Handling, Marketing, and Processing 1993, 604-651. Canadian International Grains Institute, Winnipeg, MB, Canada. 4th ed.