DOI: 10.1002/cche.10316
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Abstract: Background and objectives The water absorption (WA) of white wheat flour is a major factor affecting processing quality, and millers, therefore, process their wheat to achieve the required level. Although it is likely that WA is determined by the amounts and compositions of three major grain components, starch, protein, and arabinoxylan, the contribution of the latter is not agreed and not recognized in the widely used Farrand equation. Findings We have measured a range of parameters related to fiber amount an… Show more

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