rheological effects on ultra fine grinding
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rheological effects on ultra fine grinding

The effects of debranning levels of 4 and 8% and ultra-fine grinding on physico-chemical, rheological, and pasting properties of wheat flour obtained from blue wheat, as well as cook quality, were investigated. The process of debranning decreased ash (from1.89 to 1.62%) and wet gluten content (from 44.68 to 38.81%), but increased the gluten index of wheat flours (from 12.95 to 17.82).

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