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Wheat Flour Solvent Retention Capacity

22/06/2018 09:15

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Comparison of the performance of thermally treated wheat flour during test baking low and high ratio cake formulations

20190516

Heat treatment alters the functional properties of wheat flour and hence its performance in baking applications. This work evaluates the effects of heat treatment on the functionality of wheat flour in two cake matrixes termed high- and low- ratio cake formulations.

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Sightline Joins KPM Analytics

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KPM Analytics completes fifth acquisition, as Sightline Process Control, Inc. joins KPM’s portfolio of companies serving the food processing market.

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Wheat Milling

20190510

Want to predict at laboratory level how your flour will perform at an industry level ?

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