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

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

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),...

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Bibliographic Details
Main Authors: Min Jeong Kang, Mi Jeong Kim, Han Sub Kwak, Sang Sook Kim
Format: Article
Language:English
Published: Wiley 2019-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2019/3416905
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