2021
DOI: 10.9724/kfcs.2021.37.1.41
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Comparison of Particle Size and Quality Characteristics of Commercial Whole Wheat Flours Made from Korean Domestic Wheat and Foreign Wheat

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Cited by 5 publications
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“…The average diameters (d50) of particles representing 50% of the total volume were 115 µm, 185 µm, and 258 µm for SH, SM, and SL, respectively, while LH, LM, and LL had average diameters of 294 µm, 348 µm, and 492 µm, respectively. Group S also exhibited a significantly brighter appearance with fewer speckles than group L. This observation aligns with previous findings by Moon et al [33], who reported a negative correlation between brightness and particle size in WWF. Ahmed et al [34] similarly found that the brightness of wheat flour increased with greater light scattering as the surface area increased and the particle size decreased.…”
Section: Resultssupporting
confidence: 92%
“…The average diameters (d50) of particles representing 50% of the total volume were 115 µm, 185 µm, and 258 µm for SH, SM, and SL, respectively, while LH, LM, and LL had average diameters of 294 µm, 348 µm, and 492 µm, respectively. Group S also exhibited a significantly brighter appearance with fewer speckles than group L. This observation aligns with previous findings by Moon et al [33], who reported a negative correlation between brightness and particle size in WWF. Ahmed et al [34] similarly found that the brightness of wheat flour increased with greater light scattering as the surface area increased and the particle size decreased.…”
Section: Resultssupporting
confidence: 92%