Food Chemistry Commons^™

New Technologies For Whole Wheat Processing: Addressing Milling And Storage Issues, Andres F. Doblado-Maldonado

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Whole wheat flour production and demand has increased dramatically during the last decade due to evidence supporting the benefits of whole grains in the diet. Hence, the food industry has provided a wide variety of new whole grain products. There are unique challenges that accompany whole wheat flour production, especially related to milling and storage. The present thesis provides new strategies on the adaptation of new technologies to overcome whole wheat processing issues. These issues are first discussed in a literature review and then followed by three research studies. In the first study, retail whole wheat flours were evaluated for …