Effects of particle size on the quality attributes of reconstituted whole-wheat flour and tortillas made from it

2016 ◽  
Vol 71 ◽  
pp. 145-152 ◽  
Author(s):  
Ting Liu ◽  
Gary G. Hou ◽  
Bon Lee ◽  
Len Marquart ◽  
Arnaud Dubat
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Quality Attributes ◽  
Whole Wheat Flour ◽  
Whole Wheat

scholarly journals Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour

2019 ◽  
Vol 2019 ◽  
pp. 1-12 ◽  
Author(s):  
Min Jeong Kang ◽  
Mi Jeong Kim ◽  
Han Sub Kwak ◽  
Sang Sook Kim
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Water Solubility ◽  
Principal Component ◽  
Hammer Mill ◽  
Particle Sizes ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Milling Method ◽  
Dough Extensibility

The aim of the present study was to investigate the influence of milling methods (jet mill (JM) and hammer mill (HM)) and wheat cultivars (Keumkang (K), Jokyung (J), and Anzunbaengi (A)) on physicochemical and dough properties of whole-wheat flour (WWF). The color, particle size, starch damage (SD), falling number (FN), water absorption index (WAI), water solubility index (WSI), pasting and Mixolab® properties, and dough extensibility of WWF were measured. Significant differences were observed in proximate compositions as well as in color, particle size, FN, and WAI between the distinct milling methods and cultivars (p<0.001). The particle sizes of each cultivar milled with a HM (K: 188.5 µm; J: 115.7 µm; A: 40.34 µm) were larger than those milled with a JM (K: 41.8 µm; J: 50.7 µm; A: 20.8 µm). The final viscosity of WWF milled with a HM (K: 1304 cP; J: 1249 cP; A: 1548 cP) was higher than that of cultivars milled with a JM (K: 1092 cP; J: 1062 cP; A: 994 cP). Dough extensibility and resistance to extension also differed among the cultivars, and the C2 Mixolab® parameter (an indicator of protein weakening) was influenced by the milling method. Overall, results from principal component analysis showed that, among the three cultivars, Keumkang WWF was the most affected by the milling method.

Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility

2020 ◽  
Vol 11 (4) ◽  
pp. 3610-3620 ◽  
Author(s):  
Suyun Lin ◽  
Jing Gao ◽  
Xiaoxuan Jin ◽  
Yong Wang ◽  
Zhizhong Dong ◽  
...  
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Bread Quality ◽  
Starch Digestibility ◽  
Whole Wheat Flour ◽  
In Vitro Starch Digestibility ◽  
Dough Properties ◽  
Whole Wheat

Whole-wheat flour (WWF) particle size is critical to dough properties, bread quality, and in vitro starch digestibility of bread.

Effects of fine grinding of millfeeds on the quality attributes of reconstituted whole-wheat flour and its raw noodle products

LWT ◽  
2014 ◽  
Vol 57 (1) ◽  
pp. 58-64 ◽  
Author(s):  
Meng Niu ◽  
Gary Hou ◽  
Bon Lee ◽  
Zhengxing Chen
Keyword(s):  
Wheat Flour ◽  
Quality Attributes ◽  
Whole Wheat Flour ◽  
Fine Grinding ◽  
Whole Wheat

Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread

LWT ◽  
2017 ◽  
Vol 79 ◽  
pp. 342-348 ◽  
Author(s):  
Jingming Ning ◽  
Gary G. Hou ◽  
Jingjng Sun ◽  
Xiaochun Wan ◽  
Arnaud Dubat
Keyword(s):  
Antioxidant Activity ◽  
Green Tea ◽  
Wheat Flour ◽  
Quality Attributes ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Pan Bread ◽  
Green Tea Powder

Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars

LWT ◽  
2021 ◽  
pp. 111918
Author(s):  
Joseane Bressiani ◽  
Gabriela Soster Santetti ◽  
Tatiana Oro ◽  
Vanessa Esteres ◽  
Bárbara Biduski ◽  
...  
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Hydration Properties ◽  
Whole Wheat Flour ◽  
Whole Wheat

Quality attributes of whole-wheat flour tortillas with sprouted whole-wheat flour substitution

LWT ◽  
2017 ◽  
Vol 77 ◽  
pp. 1-7 ◽  
Author(s):  
Ting Liu ◽  
Gary G. Hou ◽  
Marie Cardin ◽  
Len Marquart ◽  
Arnaud Dubat
Keyword(s):  
Wheat Flour ◽  
Quality Attributes ◽  
Whole Wheat Flour ◽  
Whole Wheat
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