The conditioning of wheat. The influence of conditioning temperature on flour yield, moisture content and colour

Two UK wheats of similar protein content but differing in hardness have been conditioned at temperatures of 4, 10.5, 19 and 28°C to a moisture content of 15.5%, using lying times in the range 2 to 24h. The milling performance of the wheats has been assessed in terms of flour yield, moisture content...

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Veröffentlicht in:	Journal of the science of food and agriculture 1984-12, Vol.35 (12), p.1340-1346
Hauptverfasser:	Robinson, Ian M., Dockerty, John F., Fearn, Thomas
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cereal and baking product industries conditioning flour colour flour moisture content flour yield Food industries Fundamental and applied biological sciences. Psychology lying time Wheat
Online-Zugang:	Volltext
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