Effects of particle size on the properties of whole-grain soft wheat flour and its cracker baking performance
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- 作者：Naifu Wanga ; b ; Gary G. Houb ; ghou@wmcinc.org" class="auth_mail" title="E-mail the corresponding author ; Meera Kweonc ; Bon Leeb
- 关键词：Whole-wheat flour ; Particle size distribution ; Flour properties ; Cracker baking performance
- 刊名：Journal of Cereal Science
- 出版年：2016
- 出版时间：May 2016
- 年：2016
- 卷：69
- 期：Complete
- 页码：187-193
- 全文大小：1137 K
文摘
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WWF particle size didn't affect water-, sodium carbonate-, and lactic acid-SRC values.
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Reduction of WWF particle size increased cracker dough resistance to extension, and extensibility.
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Reduction of WWF particle size improved cracker baking performance.
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Lactic acid-SRC and GPI of refined flour can predict cracker performance of its WWF.