The Characteristics of Steamed Bread from Reconstituted Whole Wheat Flour (WWF) of Different Hard Wheat Classes with Different Bran Particle Size Distributions

The purpose of this study was to investigate the effects of reconstituted whole wheat flour (WWF) particle size on flour characteristics and northern-type steamed bread (NTSB) quality. In this study, hard white (HW), hard red winter (HRW), and hard red spring (HRS) wheat classes, and four different...

Descripción completa

Detalles Bibliográficos
Autores principales: Huang, Yuching, Mense, Andrew L., Deng, Lingzhu, Su, Meiying, Shih, Kuenho, Bock, Jayne E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535908/
https://www.ncbi.nlm.nih.gov/pubmed/34681462
http://dx.doi.org/10.3390/foods10102413

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535908/
https://www.ncbi.nlm.nih.gov/pubmed/34681462
http://dx.doi.org/10.3390/foods10102413

Ejemplares similares