Understanding whole‐wheat flour and its effect in breads: A review
Author:
Affiliation:
1. Food Technology Area, College of Agricultural Engineering University of Valladolid Palencia Spain
2. Programa de Pós‐Graduação em Ciência e Tecnologia de Alimentos Universidade de Passo Fundo Passo Fundo RS Brazil
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12625
Reference258 articles.
1. Transfer of major and trace elements along the “farm-to-fork” chain of different whole grain products
2. The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal
3. The Effects of Amyloglucosidase, Glucose Oxidase and Hemicellulase Utilization on the Rheological Behaviour of Dough and Quality Characteristics of Bread
4. Contents of dietary fibre components and their relation to associated bioactive components in whole grain wheat samples from the HEALTHGRAIN diversity screen
5. Jet milling effect on wheat flour characteristics and starch hydrolysis
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