Milling, functional and thermo-mechanical properties of wheat, rye, triticale, barley and oat

The milling potential of hulled barley, hulled oat, triticale, rye and wheat was studied using a long tempering process and a laboratory four-roller mill. Regardless of the investigated cereal, the results indicated a significant influence (p 

Saved in:
Bibliographic Details
Published in:Journal of cereal science 2017-09, Vol.77, p.42-48
Main Authors: Aprodu, Iuliana, Banu, Iuliana
Format: Article
Language:English
Subjects:
Functionality
Multigrain
Roller mill
Technological properties
Tempering process
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The milling potential of hulled barley, hulled oat, triticale, rye and wheat was studied using a long tempering process and a laboratory four-roller mill. Regardless of the investigated cereal, the results indicated a significant influence (p 
ISSN:0733-5210
1095-9963
DOI:10.1016/j.jcs.2017.07.009