Effect of tempering moisture of wheat on grinding energy, middlings and flour size distribution, and gluten and dough mixing properties
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- 作者：Małgorzata Warechowskaa ; gosiaw@uwm.edu.pl" class="auth_mail" title="E-mail the corresponding author ; Agnieszka Markowskaa ; Jó ; zef Warechowskib ; Antoni Miśc ; Agnieszka Nawrockac
- 关键词：Tempering moisture ; Wheat flour milling ; Particle size ; Baking quality
- 刊名：Journal of Cereal Science
- 出版年：2016
- 出版时间：May 2016
- 年：2016
- 卷：69
- 期：Complete
- 页码：306-312
- 全文大小：942 K
文摘
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Wheat grain was milled at different moisture contents to make middlings and flour.
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The tempering moisture of the grain affects the milling performance and behavior.
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Protein content of wheat flour increases at lower tempering moisture.
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The tempering moisture of the grain affects the rheological behavior of the dough.