Heat treatment of wheat for improving moisture diffusion and the effects on wheat milling characteristics

Superheated steam processing of cereals and cereal products: A review

(2023) Yuanxiao Liu et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Heat-moisture modified blue wheat starch: Physicochemical properties modulated by its multi-scale structure

(2022) Qingfa Wang et al.   FOOD CHEMISTRY

Fate of salmonella and shiga-toxin producing Escherichia coli on wheat grain during tempering

(2022) Yawei Lin et al.   FOOD MICROBIOLOGY

Relationships of flour characteristics with Isolated Starch Properties in Different Chinese Wheat Varieties

(2021) Jiaying Shang et al.   JOURNAL OF CEREAL SCIENCE

Evaluating the effect of aging process on the physicochemical characteristics of rice seeds by low field nuclear magnetic resonance and its imaging technique

(2021) Ping Song et al.   JOURNAL OF CEREAL SCIENCE

Wheat flour superheated steam treatment induced changes in molecular rearrangement and polymerization behavior of gluten

(2021) Yongshuai Ma et al.   FOOD HYDROCOLLOIDS

Synergistic Effects of Heat-Moisture Treatment Regime and Grape Peels Addition on Wheat Dough and Pasta Features

(2021) Mădălina Iuga et al.   Applied Sciences-Basel

Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality

(2021) Jinyue Pang et al.   Food Science & Nutrition

Comparison of flour mill stream blending approaches: Linear programming versus ash curve

(2021) John Kalitsis et al.   CEREAL CHEMISTRY

Effect of pulsating microwave treatment on wheat parboiling: Comparative assessment and structural characterization

(2021) Anjali Khuntia et al.   FOOD CHEMISTRY

A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality

(2021) Qingfa Wang et al.   FOOD CHEMISTRY

Effect of parboiling on starch digestibility and mineral bioavailability in rice (Oryza sativa L.)

(2021) Awadhesh Kumar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structural changes of starch subjected to microwave heating: A review from the perspective of dielectric properties

(2020) Yuan Tao et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of superheated steam treatment on quality characteristics of whole wheat flour and storage stability of semi-dried whole wheat noodle

(2020) Xiao-Na Guo et al.   FOOD CHEMISTRY

A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems

(2020) Qingfa Wang et al.   FOOD CHEMISTRY

Nutritional quality and staling of wheat bread partially replaced with mesquite (Prosopis pallida) flour

(2020) Ursula Gonzales-Barron et al.   FOOD RESEARCH INTERNATIONAL

Effects of dry heat treatment temperature on the structure of wheat flour and starch in vitro digestibility of bread

(2020) M. González et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of superheated steam treatment on the structural and digestible properties of wheat flour

(2020) Yongshuai Ma et al.   FOOD HYDROCOLLOIDS

Effects of wheat tempering and stone rotational speed on particle size, dough rheology and bread characteristics for a stone-milled weak flour

(2019) Alessio Cappelli et al.   JOURNAL OF CEREAL SCIENCE

Oven and Forced Convection Continuous Tumble (FCCT) Roasting: Effect on Physicochemical, Structural and Functional Properties of Wheat Grain

(2018) Letitia Schoeman et al.   Food and Bioprocess Technology

Red-Green-Blue (RGB) colour system approach to study the segregation and percolation in a mixture of white wheat flour and bleached wheat bran

(2017) Amara Aït-Aissa et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Modification of physicochemical properties and in vitro digestibility of wheat flour through superheated steam processing

(2017) Yueming Hu 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

Starch–gluten interactions during gelatinization and its functionality in dough like model systems

(2016) Mario Jekle et al.   FOOD HYDROCOLLOIDS

Non-destructive characterisation and quantification of the effect of conventional oven and forced convection continuous tumble (FCCT) roasting on the three-dimensional microstructure of whole wheat kernels using X-ray micro-computed tomography (μCT)

(2016) Letitia Schoeman et al.   JOURNAL OF FOOD ENGINEERING

Wheat (Triticum aestivumL. andT. turgidumL. ssp.durum) Kernel Hardness: II. Implications for End-Product Quality and Role of Puroindolines Therein

(2013) Anneleen Pauly et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Influence of a hydrothermal treatment on protein fractions of wheat

(2011) N. V. Korablyova et al.   APPLIED BIOCHEMISTRY AND MICROBIOLOGY

Wheat flour dough Alveograph characteristics predicted by Mixolab regression models

(2011) Georgiana Gabriela Codină et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Water movement into dormant and non-dormant wheat (Triticum aestivum L.) grains

(2009) J. R. Rathjen et al.   JOURNAL OF EXPERIMENTAL BOTANY