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

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

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

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

scholarly journals The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes

2017 ◽  
Vol 23 (3) ◽  
pp. 403-410 ◽  
Author(s):  
Koki Matsushita ◽  
Dennis Marvin Santiago ◽  
Tatsuya Noda ◽  
Kazumasa Tsuboi ◽  
Sakura Kawakami ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bread Making ◽  
Bread Dough ◽  
Whole Wheat Flour ◽  
Whole Wheat
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