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Characterizing whole-wheat flours produced using a commercial stone mill, laboratory mills, and household single-stream flour mills

Creator:

Ross, Andrew S. and Kongraksawech, Teepakorn

Abstract:

Background and objectives: One hard wheat and one semi-hard wheat were milled on commercial, laboratory, and household-scale flour mills with rotating elements ranging from 0.1 to 1.0 m in diameter and speeds ranging from 65 to 40,000 rpm. The aim of the study was to assess and compare the quality...

Resource Type:

Article

Full Text:

Agriculture, Grant/ Award Number: 2009-31100-06041 Background and objectives: One hard wheat and one semi