Effects of wheat tempering and stone rotational speed on particle size, dough rheology and bread characteristics for a stone-milled weak flour
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DOI: 10.1016/j.jcs.2019.102879
Abstract: Abstract The poor technological performance of weak wheat flours means that they are usually considered difficult to be transformed into satisfactory bread. During milling, there are several settings that can affect flour characteristics. In this… read more here.
Keywords: rotational speed; rheology; wheat tempering; stone rotational ... See more keywords