| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6378052 | Journal of Cereal Science | 2012 | 8 Pages |
Abstract
⺠Whole wheat flour varies in particle size. ⺠Moderate bran particle size is the best for bread production. ⺠Small particle size is better for non-gluten applications. ⺠Lipid degradation during storage leads to reduced quality. ⺠Lipase inactivation to stabilize whole wheat flour is marginally successful.
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Authors
Andres F. Doblado-Maldonado, Oscar A. Pike, Jess C. Sweley, Devin J. Rose,