How does the milling process of ancient grains like emmer and spelt affect their water absorption rates in high hydration hearth breads?
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How does the milling process of ancient grains like emmer and spelt affect their water absorption rates in high hydration hearth breads?
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emmer spelt flour milling particle size damaged starch water absorption bread research stone millingGoogle ↗
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emmer spelt flour milling particle size damaged starch water absorption bread research stone milling Google ↗
- Pasting properties, baking quality, and starch digestibility of einkorn, emmer, spelt, and hard red spring wheat - Kulathunga - 2023 - Cereal Chemistry · onlinelibrary.wiley.com
- Rheological behavior of emmer, spelt and khorasan flours - Hadnađev - 2022 - Journal of Food Processing and Preservation · onlinelibrary.wiley.com
- Pasting properties, baking quality, and starch digestibility of einkorn, emmer, spelt, and hard red spring wheat - Kulathunga - 2023 - Cereal Chemistry · onlinelibrary.wiley.com
- Roller Milling and Stone Milling: Effect on Soft Wheat Flour, Dough, and Bread Properties | ACS Food Science & Technology · pubs.acs.org
- Effect of Wholewheat Flour Particle Shape Obtained by Different Milling Processes on Physicochemical Characteristics and Quality of Bread. · pubmed.ncbi.nlm.nih.gov
- Effects of particle size on quality characteristics of stone-milled whole wheat flour · pubmed.ncbi.nlm.nih.gov
- Effects of particle size on quality characteristics of stone‐milled whole wheat flour - Cai - 2023 - Journal of the Science of Food and Agriculture · scijournals.onlinelibrary.wiley.com
- The endosperm microstructure, physical, thermal properties and specific milling energy of spelt (Triticum aestivum ssp. spelta) grain and flour · nature.com
- The endosperm microstructure, physical, thermal properties and specific milling energy of spelt (Triticum aestivum ssp. spelta) grain and flour · pubmed.ncbi.nlm.nih.gov