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The effect of water content and particle size on physicochemical properties and in vitro starch digestibility of three milled wheat fractions was investigated. The crystallinity of three milled fractions of particle sizes <0.15 mm, 0.15–0.25 mm and 0.25–0.5 mm decreased from 36% to 25% after heating at 27.2% moisture, and was almost undetectable after heating with higher water contents. The short-range...
The effects of starch damage and yeast fermentation on the formation of acrylamide in wheat bread were studied. Four wheat cultivars were milled separately by three laboratory mills to obtain wheat flours with damaged starch content ranging from 1.7 to 6.6%. Reducing sugar contents increased with increasing damaged starch content in flour. Yeast fermentation decreased greatly the content of asparagine...
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