Effects of particle size on the quality attributes of reconstituted whole-wheat flour and tortillas made from it
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- 作者：Ting Liua ; b ; Gary G. Houb ; ghou@wmcinc.org" class="auth_mail" title="E-mail the corresponding author ; Bon Leeb ; Len Marquarta ; Arnaud Dubatc
- 关键词：Whole-wheat flour ; Fine grinding ; Particle size ; Tortilla
- 刊名：Journal of Cereal Science
- 出版年：2016
- 出版时间：September 2016
- 年：2016
- 卷：71
- 期：Complete
- 页码：145-152
- 全文大小：849 K
文摘
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Finer particle size WWF had darker color and more adjusted damaged starch.
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Reducing WWF particle size decreased water absorption and dough development time.
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Finer WWF particle size increased dough stability time and starch retrogradation.
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Reduction of WWF particle size increased tortilla breaking force and extensibility.
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Fine grinding of WWF from 175 to 130 μm improved tortilla baking performance.