Article ID Journal Published Year Pages File Type
10277744 Journal of Food Engineering 2012 13 Pages PDF
Abstract
► Critical parameters of wheat flour high-shear wet-milling process were investigated. ► Based on the findings, a bench-scale wet-milling test for wheat flour was devised. ► The wet-milling test was based on a “highly sheared flour-water dispersion” (HS-FWD). ► 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
, , ,