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WhatsApp: +86 18838072829The major byproduct of the milling process is wheat bran, followed by other valuable compounds such as wheat germ and parts of the endosperm. Several researches have investigated the health potential of bran, concluding that bran is a key factor in determining wholegrain health benefits, as also reviewed by Prückler et al. (2014).
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WhatsApp: +86 18838072829Introduction. Wheat (Triticum aestivum) is one of the largest grain crops in the world, and its quality mainly comprises processing and nutritional term "wheat quality" usually refers to the processing quality, which is mainly dependent on the content and characteristics of storage proteins in wheat grains (Shewry and Halford, 2002; Ma et al., 2019) and directly determines ...
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WhatsApp: +86 18838072829Abstract. Wheat is the most versatile cereal due to the capacity of its storage proteins to interact and develop the gluten network, the framework of all bakery products. Due to the presence of a ...
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WhatsApp: +86 18838072829Milling quality. There are two major factors relating to the structure of the grain that are important in assessing the milling quality of any given wheat. 1. Flour yield—the potential flour yield depends on the amount of endosperm relevant to the amount of seed coat (bran) and embryo (germ). 2.
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