Effect of tempering moisture of wheat on grinding energy, middlings and flour size distribution, and gluten and dough mixing properties - Warechowska, Małgorzata; Markowska, Agnieszka; Warechowski, Józef; Miś, Antoni; Nawrocka, Agnieszka (Journal of cereal science, 2016)
Keywords: absorption; Baking quality; bread dough; dough development; energy; flour; gluten; grinding; kneading; middlings; milling; mixing; Particle size; protein content; rheological properties; tempering; Tempering moisture; water content; wheat; Wheat flour milling; HI; TKW; Particle size; df; DG; TW; WA; DS; DT; GWA; FY; S; MC; KD; GMC; Wheat flour milling; Tempering moisture; FQN; GI; FAC; KAC; KW; FPC; Baking quality; KPC