2020
DOI: 10.15673/fst.v14i3.1785
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Substantiation of the Technology of Processing Wheat Grains Into Wholemeal Flour

Abstract: The article presents and briefly discusses the benefits of consuming wholemeal products, including wholemeal flour. The production technologies of wholemeal flour have been classified, and their advantages and disadvantages analysed. The academic community’s research results are contradictory: researchers disagree about whether recombined wholemeal flour is higher in its biological and nutritional value than ordinary flour or not, nor their findings allow definitely recommending this or that technology of its … Show more

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