Effect of Wheat Cultivars and Processing Methods on Powder Properties of Whole Wheat Flour
Limin Li
Abstract
Limin Li
Abstract
Based on mechanism of Carr index and using powder property testing instrument,the flowability and floodability comprehensive index of the powder properties affected by wheat cultivars and processing methods were analysed comparatively.The results show that the flowabilityof different types of wheat flour and whole wheat flour have a significant difference.There is highly significant difference between wheat flour flowability and whole wheat flour flowability(p0.01).But the flowability of whole wheat flour processed in different ways has no significant difference.The wheat flour and whole wheat flour flowability are not very good.The wheat flour shows very strong floodability,but the whole wheat flour only shows a tendency of floodability.
A significance statement is not available in the OpenAlex record.
A contribution statement is not available in the OpenAlex record.
Method details are not available in the OpenAlex metadata.
Findings are not separately available in the OpenAlex metadata.
Limitations are not available in the OpenAlex metadata.
Application details are not available in the OpenAlex metadata.
Based on mechanism of Carr index and using powder property testing instrument,the flowability and floodability comprehensive index of the powder properties affected by wheat cultivars and processing methods were analysed comparatively.The results show that the flowabilityof different types of wheat flour and whole wheat flour have a significant difference.There is highly significant difference between wheat flour flowability and whole wheat flour flowability(p0.01).But the flowability of whole wheat flour processed in different ways has no significant difference.The wheat flour and whole wheat flour flowability are not very good.The wheat flour shows very strong floodability,but the whole wheat flour only shows a tendency of floodability.
Key concepts: Whole wheat, Wheat flour, Cultivar, Food science, Significant difference, Whole grains, Materials science, Agronomy