Effect of Processing on Phenolic Composition of Dough and Bread Fractions Made from Refined and Whole Wheat Flour of Three Wheat Varieties

Journal article

Peer reviewed

Yingjian Lu, Devanand Luthria, E. Patrick Fuerst, Alecia M Kiszonas, Liangli Yu and Craig F Morris

Journal of agricultural and food chemistry, Vol.62(43), pp.10431-10436

10/29/2014

Handle:

https://hdl.handle.net/2376/100566

PMID: 25286188

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Title: Effect of Processing on Phenolic Composition of Dough and Bread Fractions Made from Refined and Whole Wheat Flour of Three Wheat Varieties
Creators: Yingjian Lu - Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland 20705, United States
Devanand Luthria - Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland 20705, United States
E. Patrick Fuerst - Department of Crop and Soil Sciences, Washington State University, Pullman, Washington 99164, United States
Alecia M Kiszonas - Department of Crop and Soil Sciences, Washington State University, Pullman, Washington 99164, United States
Liangli Yu - Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States
Craig F Morris - Department of Crop and Soil Sciences, Washington State University, Pullman, Washington 99164, United States, Western Wheat Quality Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Pullman, Washington 99164, United States
Publication Details: Journal of agricultural and food chemistry, Vol.62(43), pp.10431-10436
Academic Unit: Crop and Soil Sciences, Department of
Identifiers: 99900546789301842
Language: English
Resource Type: Journal article