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- W2079204559 abstract "Bench-scale wet-milling tests for wheat flour are available for the traditional processes of Martin and Batter, but tests for the high-shear processes of Alfa-Laval/Raisio, Hydrocyclone, and High-Pressure Disintegration are few in number. In this study, critical processing parameters of a high-shear wet-milling process, namely high-shear mixing, gluten-aging, and gluten-washing steps, were investigated using response surface methodology, and those parameters led to a bench-scale wet-milling test starting with a “highly sheared flour–water dispersion” (HS-FWD). Optimum conditions for the test were: a water–flour ratio (db) of 1.7, water temperature of 35 °C, and homogenizer speed of 6000 rpm for 2.0 min in the high-shear mixing step, a temperature of 40 °C for 20 min in the gluten-aging step, and gluten-washing of 2.0 min in the Glutomatic system. The HS-FWD wet-milling test with high level of repeatability was capable of discriminating wet-milling qualities of several hard, soft, and coarsely ground wheat flours." @default.
- W2079204559 created "2016-06-24" @default.
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- W2079204559 date "2012-07-01" @default.
- W2079204559 modified "2023-10-16" @default.
- W2079204559 title "A bench-scale high-shear wet-milling test for wheat flour" @default.
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- W2079204559 doi "https://doi.org/10.1016/j.jfoodeng.2012.02.018" @default.
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