Effects of particle size on the quality attributes of wheat flour made by the milling process

Multi-scale structures and pasting characteristics of starch in whole-wheat flour treated by superfine grinding

(2017) Meng Niu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Optimisation of sourdough bread incorporation into wheat bread by response surface methodology: Bioactive and nutritional properties

(2017) Mehmet Hayta et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Properties of whole grain wheat flour and performance in bakery products as a function of particle size

(2017) Joseane Bressiani et al.   JOURNAL OF CEREAL SCIENCE

Effects of flour particle size on the quality attributes of reconstituted whole-wheat flour and Chinese southern-type steamed bread

(2017) Naifu Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of stearic acid and gamma irradiation, alone and in combination, on pasting properties of high amylose maize starch

(2016) Fidelis C.K. Ocloo et al.   FOOD CHEMISTRY

Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread

(2016) Sen Ma et al.   FOOD CHEMISTRY

Improvement of Chinese noodle quality by supplementation with arabinoxylans from wheat bran

(2016) Ling Fan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of particle size on the quality attributes of reconstituted whole-wheat flour and tortillas made from it

(2016) Ting Liu et al.   JOURNAL OF CEREAL SCIENCE

Effects of particle size on the properties of whole-grain soft wheat flour and its cracker baking performance

(2016) Naifu Wang et al.   JOURNAL OF CEREAL SCIENCE

Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality

(2016) Amritpal Kaur et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Significance of composition and particle size on the shear flow properties of wheat flour

(2016) Kaliramesh Siliveru et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment

(2016) Xin-Sheng Qin et al.   ULTRASONICS SONOCHEMISTRY

Removal of disulfide cross-links from wheat gluten and the effect thereof on the mechanical properties of rigid gluten bioplastic

(2015) Kevin Bruyninckx et al.   EUROPEAN POLYMER JOURNAL

Optimisation of rheological properties of gluten-free doughs with HPMC, psyllium and different levels of water

(2015) Camino M. Mancebo et al.   JOURNAL OF CEREAL SCIENCE

Effects of superfine grinding on the quality characteristics of whole-wheat flour and its raw noodle product

(2014) Meng Niu et al.   JOURNAL OF CEREAL SCIENCE

Sieving fractionation and jet mill micronization affect the functional properties of wheat flour

(2014) S. Protonotariou et al.   JOURNAL OF FOOD ENGINEERING

Effects of particle size distributions of rice flour on the quality of gluten-free rice cupcakes

(2014) Ji-Myoung Kim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta

(2013) Suresh D. Sakhare et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Significance of Wheat Flour Particle Size on Sponge Cake Baking Quality

(2012) Hyun-Wook Choi et al.   CEREAL CHEMISTRY

Ultrasound-treated starch: SEM and TEM imaging, and functional behaviour

(2012) Monika Sujka et al.   FOOD HYDROCOLLOIDS

Study of the impact of wheat flour type, flour particle size and protein content in a cake-like dough: Proton mobility and rheological properties assessment

(2012) C. Blanchard et al.   JOURNAL OF CEREAL SCIENCE

Effect of flour particle size and damaged starch on the quality of cookies

(2012) Sheweta Barak et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Sourdough bread: Starch digestibility and postprandial glycemic response

(2009) Francesca Scazzina et al.   JOURNAL OF CEREAL SCIENCE

Effects of Particle Size and Starch Damage of Flour and Alkaline Reagent on Yellow Alkaline Noodle Characteristics

(2008) D. W. Hatcher et al.   CEREAL CHEMISTRY