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 Liu^a ; ^b ; Gary G. Hou^b ; ^{ghou@wmcinc.org" class="auth_mail" title="E-mail the corresponding author} ; Bon Lee^b ; Len Marquart^a ; Arnaud Dubat^c
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

class="label">•: Finer particle size WWF had darker color and more adjusted damaged starch.
class="label">•: Reducing WWF particle size decreased water absorption and dough development time.
class="label">•: Finer WWF particle size increased dough stability time and starch retrogradation.
class="label">•: Reduction of WWF particle size increased tortilla breaking force and extensibility.
class="label">•: Fine grinding of WWF from 175 to 130 μm improved tortilla baking performance.