Significance of wheat hairs in microscopical examination of flour

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Effect of extraction rate on rheological properties of wheat flour

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Effect of extraction rate on rheological properties of wheat flour

The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. A complete study of the rheological behavior of the wheat flour dough was performed by using three different instruments namely alveograph, extensograph, and farinograph. The correlation coefficient among the various parameters of applied methods wa...

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ژورنال

عنوان ژورنال: Journal of the Franklin Institute

سال: 1923

ISSN: 0016-0032

DOI: 10.1016/s0016-0032(23)90759-3