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
Effects of Wheat Tempering with Slightly Acidic Electrolyzed Water on the Microbiota and Flour Characteristics
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DOI: 10.3390/foods11243990
Abstract: Slightly acidic electrolyzed water (SAEW) was prepared and used as wheat tempering water. This study explored the impacts of tempering with SAEW on microbial load and diversity and quality properties of wheat flour. As SAEW… read more here.
Keywords: acidic electrolyzed; electrolyzed water; wheat tempering; saew ... See more keywords