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Stones adjustment and the quality of stone‐ground wheat flour

2004; Wiley; Volume: 39; Issue: 4 Linguagem: Inglês

10.1111/j.1365-2621.2004.00804.x

1365-2621

Pierre Gélinas, Karine Dessureault, Robert Beauchemin,

Plant Micronutrient Interactions and Effects

International Journal of Food Science & TechnologyVolume 39, Issue 4 p. 459-463 Stones adjustment and the quality of stone-ground wheat flour Pierre Gélinas, Corresponding Author Pierre Gélinas Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Quebec, Canada *Fax: 1 450 773 8461; e-mail: [email protected]Search for more papers by this authorKarine Dessureault, Karine Dessureault Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Quebec, CanadaSearch for more papers by this authorRobert Beauchemin, Robert Beauchemin La Meunerie Milanaise, Milan, Quebec, CanadaSearch for more papers by this author Pierre Gélinas, Corresponding Author Pierre Gélinas Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Quebec, Canada *Fax: 1 450 773 8461; e-mail: [email protected]Search for more papers by this authorKarine Dessureault, Karine Dessureault Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Quebec, CanadaSearch for more papers by this authorRobert Beauchemin, Robert Beauchemin La Meunerie Milanaise, Milan, Quebec, CanadaSearch for more papers by this author First published: 30 March 2004 https://doi.org/10.1111/j.1365-2621.2004.00804.xCitations: 10Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat References AACC (1995). Approved Methods. 9th edn. Methods 08-01, 10-01, 45-15A, 54-21, 55-30, 56-81B, and 66-20. St Paul, MN: American Association of Cereal Chemists. Barnes, P.J. & Tester R.F. (1987). Fluorometric measurement of wheat germ in milling products. I. Boron trifluoride-methanol reagent. Journal of Cereal Science, 5, 139–148. Bass, E.J. (1988). Wheat flour milling. In: Wheat Chemistry and Technology, Vol. 2. 3rd edn. (edited by Y. Pomeranz). Pp. 1–68. St Paul, MN: American Association of Cereal Chemists. Gan, Z., Galliard, T., Ellis, P.R., Angold, R.E. & Vaughan, J.G. (1992). Effect of outer bran layers on the loaf volume of wheat bread. Journal of Cereal Science, 15, 151–163. ICC. (1998). Standard Methods. ICC standard no. 164. Vienna: International Association for Cereal Science and Technology. de Kock, S., Taylor, J. & Taylor J.R.N. (1999). Effect of heat treatment and particle size of different brans on loaf volume of brown bread. LebensmittelWissenschaft undTechnologie, 32, 349–356. Willm, C. (1990). Farines d'antan - Farines d'aujourd'hui. Comparaison des farines de meules et des farines de cylindres. Industries des Céréales, 66, 7–15. Citing Literature Volume39, Issue4April 2004Pages 459-463 ReferencesRelatedInformation