Effects of different milling methods on physicochemical properties of common buckwheat flour
Sign Up to like & getrecommendations! Published in 2018 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2018.02.033
Abstract: Abstract Physicochemical properties of common buckwheat flour processed using a high-speed universal grinder (UGBF), wet-milling (WMBF) and a stone mill (SMBF) were investigated and compared, since there is scarce information concerning the effect of different… read more here.
Keywords: different milling; physicochemical properties; value; buckwheat flour ... See more keywords
Analysis of main physicochemical parameters in purple wheat with different milling technology
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.13382
Abstract: With layered milling flour technology, the efficiency of the nutrient distribution and hardness was demonstrated with the purple and normal wheat separation milling. The results showed that the total content on amino acid in purple… read more here.
Keywords: purple wheat; amino acid; wheat; analysis ... See more keywords
Effect of different milling methods on physicochemical and functional properties of mung bean flour
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2023.1117385
Abstract: There needs to be more information concerning the effect of different milling methods on the physicochemical properties of whole-grain mung bean flour. Therefore, the physicochemical properties of whole grain mung bean flour were analyzed using… read more here.
Keywords: capacity; bean flour; mung bean; different milling ... See more keywords