Whole-wheat flour (WWF) is increasingly popular because of the health benefits of whole
grains. This study investigated the effect of WWF particle size on dough properties, bread …

In this study, reconstituted whole-wheat flour (WWF) samples of different particle sizes from
US soft white winter (median diameters: 164.0, 110.7 and 97.8 μm) and soft red winter …

The impact of dough hydration level and particle size distribution of the rice flour on the
gluten free bread quality and in vitro starch hydrolysis was studied. Rice flour was …

High amylose wheat flour (HAWF) is a relatively new food ingredient, with potential for
enhanced nutritional functionality of slower digestion and greater resistant starch levels …

Wheat breads are popular staples, while the ones with desirable textural attributes
frequently have a high glycemic index value. The inclusion of different amount of whole …

Whole wheat flour has been developed as fiber-rich food for healthy bowel function. In this
study, whole waxy wheat flour (WWF) was characterized and applied for breadmaking with …

Supplementation of refined wheat flour with buckwheat flour requires a good understanding
of the impact of milling fractions, their functionality, and addition level on bread quality. The …

The potential health benefits of consuming whole grain foods are increasingly attracting
customers' interest. The effect of bran particle size on whole wheat flour (WWF) bread …

Whole wheat flour (WWF) contains various kinds of functional ingredients, such as dietary
fiber, resistant starch, minerals, etc., and bread containing WWF is in great demand in many …

In this study, differently sized particles of wheat flour (from 52.36 μm to 108.89 μm) were
obtained by adjusting the distance between the rolls (0.02, 0.04, 0.06, 0.08, and 0.1 mm) of a …