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Effect of heat-moisture treatment of wheat (Triticum aestivum L.) grain on micronutrient content of flour, and noodles and bread qualities

Yuanxiao Liu, Zeyu Jia, Mengmeng Li, Ke Bian, Erqi Guan, Wei Huang

2023Journal of Cereal Science15 citationsDOI

Topics & Concepts

Food scienceMicronutrientWheat flourStarchChemistryGlutenMoistureWhole wheatWater contentWheat grainAgronomyBiologyOrganic chemistryGeotechnical engineeringEngineeringFood composition and propertiesPhytase and its ApplicationsMicrobial Metabolites in Food Biotechnology
Effect of heat-moisture treatment of wheat (Triticum aestivum L.) grain on micronutrient content of flour, and noodles and bread qualities | Litcius