Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10277744 | Journal of Food Engineering | 2012 | 13 Pages |
Abstract
⺠Critical parameters of wheat flour high-shear wet-milling process were investigated. ⺠Based on the findings, a bench-scale wet-milling test for wheat flour was devised. ⺠The wet-milling test was based on a “highly sheared flour-water dispersion” (HS-FWD). ⺠The test was capable of discriminating wet-milling qualities of various wheat flours.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Abdulvahit Sayaslan, Paul A. Seib, Okkyung Kim Chung,