Effect of Kernel Size and Mill Type on Protein, Milling Yield, and Baking Quality of Hard Red Spring Wheat-Reference-Cited by-同舟云学术

Effect of Kernel Size and Mill Type on Protein, Milling Yield, and Baking Quality of Hard Red Spring Wheat

Published:2015-01 Issue:1 Volume:92 Page:81-87
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Baasandorj Tsogtbayar¹,Ohm Jae-Bom²,Manthey Frank¹,Simsek Senay³¹

Affiliation:

1. North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Department 7670, Fargo, ND 58108-6050, U.S.A.

2. USDA-ARS Cereal Crops Research Unit, Hard Red Spring and Durum Wheat Quality Laboratory, Harris Hall, North Dakota State University, Fargo, ND 58108, U.S.A.

3. Corresponding author. Phone: +1.701.231.7737.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference22 articles.

1. Modelling wheat breakage during roller milling using the Double Normalised Kumaraswamy Breakage Function: Effects of kernel shape and hardness

2. Prediction of Baking Characteristics of Hard Winter Wheat Flours Using Computer-Analyzed Mixograph Parameters

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