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- Lindgren, Amber, et al. Show all 2 Author
- Journal of food processing and preservation 2016 v.40 no.2 pp. 131-139
- arabinoxylan; baking; breads; cookies; gluten; hard red spring wheat; industry; loaves; milling; mixing; pastries; quality control; sodium carbonate; solvents; starch; streams; sucrose; wheat flour
- ... Quality and functionality of flour is dependent on chemical components, including protein, gluten, starch and arabinoxylans. The suitability of solvent retention capacity (SRC) for assessment of hard red spring (HRS) wheat quality was evaluated for mill stream flour samples. The HRS wheat sample was milled using a Buhler mill to produce six different flour streams. Flour samples were analyzed usin ...