Jump to Main Content
- Singh, Narpinder, et al. Show all 7 Authors
- International journal of food science & technology 2018 v.53 no.9 pp. 2077-2087
- cultivars; dough; fractionation; hardness; particle size distribution; pasting properties; protein content; sodium; solvents; viscosity; wheat; wheat flour
- ... Coarse flour fractions (CFFs) and fine flour fractions (FFFs) obtained from flour milled from twelve different wheat cultivars varying in grain hardness index (GHI) were evaluated for particle size distribution, pasting and protein characteristics. Cultivars with greater hardness produce flour with high protein content had more proportion of large size particles. FFF had higher unextractable polym ...