[1] POUTANEN K,SOZER N,DELLA VALLE G, et al. How can technology help to deliver more of grain in cereal foods for a healthy diet[J].Journal of Cereal Science,2014,59(3):327-336.
[2] VIGNOLA M B,BUSTOS M C,PEREZ G T. Comparison of quality attributes of refined and whole wheat extruded pasta[J].LWT-Food Science and Technology,2017,89(11):329-335.
[3] BUCSELLA B,MOLNÁR D,HARASZTOS A H,et al. Comparison of the rheological and end-product properties of an industrial aleurone-rich wheat flour, whole grain wheat and rye flour[J].Journal of Cereal Science,2016,69(2):40-48.
[4] ROSS A S,KONGRAKSAWECH T. Characterizing whole-wheat flours produced using a commercial stone mill, laboratory mills and household single-stream flour mills[J].Cereal Chemistry,2018,95(12):239-252.
[5] WU Ligen,WANG Anna,LI Xiulin,et al. Effect of extruded corn pericarp dietary fiber on dough rheology and dumpling wrapper quality[J].Food Science & Technology International Tokyo,2014,20(2):235-240.
[6] BAUMANN A,SOLTERMANN P,WINDHAB E J,et al. Function improved gluten-free baked goods[J].Food & Function,2018,9:2 951-2 961.
[7] IULIANA A,IULIANA B. Milling, functional and thermo-mechanical properties of wheat, rye, triticale, barley and oat[J].Journal of Cereal Science,2017,59(77):42-48.
[8] 夏文,李积华,王飞,等.超微粉碎对淀粉结构和性质影响研究进展[J].广东化工,2015,2(23):134-135.
[9] DAYAKAR RAO B,ANIS M,KALPANA K, et al. Influence of milling methods and particle size on hydration properties of sorghum flour and quality of sorghum biscuits[J].LWT - Food Science and Technology,2016,67:8-13.
[10] HASJIM J,LI E,DHITAL S. Milling of rice grains: Effects of starch/flour structures on gelatinization and pasting properties[J]. Carbohydrate Polymers,2013,92,682-690.
[11] PATWA A,MALCOLM B,WILSON J, et al. Particle size analysis of two distinct classes of wheat flour by sieving[J].Transactions of the ASABE,2014,57:151-159.
[12] TRAN T T B,SHELAT K,TANG D, et al. Milling of rice grains. The degradation on three structural levels of starch in rice flour can be independently controlled during grinding[J].Journal of Agricultural and Food Chemistry,2011,59:3 964-3 973.
[13] DHITAL S,SHRESTHA A K,FLANAGAN B M, et al. Cryo-milling of starch granules leads to differential effects on molecular size and conformation[J].Carbohydrate Polymers,2011,84:1 133-1 140.
[14] LI E,DHITAL S,HASJIM J. Effects of grain milling on starch structures and flour/starch properties[J].Starch/Staerke,2014, 66(1-2):15-27.
[15] DONA A C,PAGES G,GILBERT R G,et al. Digestion of starch: In vivo and in vitro kinetic models used to characterise oligosaccharide or glucose release[J].Carbohydrate Polymers,2010,80:599-617.
[16] STEVENSON D G,JANE J,INGLETT G E. Structure and physicochemical properties of starches from sieve fractions of oat flour compared with whole and pin-milled flour[J].Cereal Chemistry,2007,84:533-539.
[17] DEVI A F,IBRIANTO K,ORLEY P J,et al. Physical properties of cryo-milled rice starch[J].Journal of Cereal Science,2009,9(2):278-284.
[18] WU Qinyan,MIAO Yelian. Mechanochemical effects of micronization on enzymatic hydrolysis of corn flour[J].Carbohydrate Polymers,2008,2(3):398-402.
[19] LIU Tianyi,MA Ying,YU Shifeng, et al. The effect of ball milling treatment on structure and porosity of maize starch granule[J]. Innovative Food Science & Emerging Technologies,2011,12(4):586-593.
[20] ZHANG Wei,DING Wenping,NDEURUMI K H, et al. Effect of wet ball milling on physicochemical properties and crosslinking reaction performance of corn starch[J].Starch-Stärke,2015,67(11-12):958-963.
[21] 谢涛,杨春丰,亢灵涛,等.超微粉碎锥栗淀粉的理化性质变化[J].现代食品科技,2014,30(6):121-125.
[22] 胡飞,陈玲,李琳,等.马铃薯淀粉颗粒在微细化过程中结晶结构的变化[J].精细化工,2002,19(2):22- 24.
[23] LOUBES M A,TOLABA M P,GONZ L C. Incidence of milling energy on dry-milling attributes of rice starch modified by planetary ball milling[J].Food Hydrocolloids,2018,82:155-163.
[24] ASMEDA R,NOORLAILA A,NORZIAH M H. Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour[J].Food Chemistry,2016,191:45-51.
[25] BARRERA G N,PEREZ G T,RIBOTTA P D,et al. Influence of damaged starch on cookie and bread-making quality[J].European Food Research & Technology,2007,225(1):1-7.
[26] SONG S,LEE M,LEE H,et al. Analysis of grinding kinetics to control the effect of rice flour particle size on the yield of alcohol and glucose during fermentation[J].International Journal of Food Science & Technology,2015,49(12):2 703-2 710.
[27] 傅茂润,陈庆敏,刘峰,等.超微粉碎对糯米理化性质和加工特性的影响[J].中国食物与营养,2011,17(6): 46-50.
[28] NIU Meng,ZHANG Binjia,JIA Caihua,et al. Multi-scale structures and pasting characteristics of starch in whole-wheat flour treated by superfine grinding[J].International Journal of Biological Macromolecules,2017,104:837-845.
[29] APRODU I,BANU I. Milling, functional and thermo-mechanical properties of wheat, rye, triticale, barley and oat[J].Journal of Cereal Science,2017,77:42-48.
[30] BARRERA G N,LEON A E,RIBOTTA P D. Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems[J].Journal of the Science of Food & Agriculture,2016,96(7):2 539-2 546.
[31] ABEBE W,COLLAR C,RONDA F. Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours[J].Carbohydrate Polymers,2015,115:260-268.
[32] ASHIDA K. Properties of floury rice mutant and its utilization for rice flour[J].Japan Agricultural Research Quarterly,2014,48(1):51-56.
[33] TONG C,CHEN Y,TANG F,et al. Genetic diversity of amylose content and RVA pasting parameters in 20 rice accessions grown in Hainan, China[J].Food Chemistry,2014,161:239-245.
[34] TRIBESS T,HERNANDEZ U J,MENDEZ M M,et al. Thermal properties and resistant starch content of green banana flour (Musa cavendishii) produced at different drying conditions[J].LWT-Food Science and Technology,2009,42(5):1 022-1 025.
[35] DEVI P B,VIJAYABHARATHI R,SATHYABAMA S,et al. Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review[J].Journal of Food Science and Technology,2014,51(6):1 021-1 040.
[36] 刘楠,孙永,李月欣,等.膳食纤维的理化性质、生理功能及其应用[J].食品安全质量检测学报,2015,6(10):3 959-3 963.
[37] ROSA SIBAKOV N,POUTANEN K,MICARD V. How does wheat grain, bran and aleurone structure impact their nutritional and technological properties[J].Trends in Food Science and Technology,2015,41(2):118-134.
[38] NIU Meng,HOU G G,WANG Li,et al. Effects of super fine grinding on the quality characteristics of whole-wheat flour and its raw noodle product[J].Journal of Cereal Science Journal,2014,60:382-388.
[39] QIU S,YADAV M P,LIU Y, et al. Effects of corn fiber gum with different molecular weights on the gelatinization behaviors of corn and wheat starch[J].Food Hydrocolloids,2016,53:180-186.
[40] GUJRAL H S,SHARMA B,KHATRI M. Influence of replacing wheat bran with barley bran on dough rheology, digestibility and retrogradation behavior of chapatti[J].Food Chemistry,2018,240(5):1 154-1 160.
[41] COLLAR C,ANGIOLONI A. Nutritional and functional performance of high β-glucan barley flours in bread making: mixed breads versus wheat breads[J].European Food Research and Technology,2014,238:459-469.
[42] LIU Chengmei,LIANG Ruihong,DAI Taotao,et al. Effect of dynamic high pressure microfluidization modified insoluble dietary fiber on gelatinization and rheology of rice starch[J].Food Hydrocolloids,2016,57:55-61.
[43] WANG Lei,YE Fayin,LI Sheng,et al. Effects of oat β-glucan incorporation on the gelatinization, flow ability and moisture sorption of wheat flour[J].Powder Technology,2017,315:430-437.
[44] POMERANZ Y,SHOGREN M D,FINNEY K F,et al. Fiber in bread making-effects on functional properties[J].Cereal Chemistry, 1977,21(8):435-435.
[45] IZYDORCZYK M S,CHORNICK T L,PAULLEY F G,et al. Physicochemical properties of hull-less barley fibre-rich fractions varying in particle size and their potential as functional ingredients in two-layer flat bread[J].Food Chemistry,2008,108(2): 561-570.
[46] PU Huayin,WEI Jianling,WANG Le,et al. Effects of potato/wheat flours ratio on mixing properties of dough and quality of noodles[J].Journal of Cereal Science,2017,76:236-242.
[47] LE-BLEIS F,CHAUNIER L,CHIRON H,et al. Rheological properties of wheat flour dough and French bread enriched with wheat bran[J].Journal of Cereal Science,2015,65:167-174.
[48] ZHANG D,MOORE W R. Wheat bran particle size effects on bread baking performance and quality[J].Journal of the Science of Food and Agriculture,1999,79(6):805-809.
[49] NOORT M W J,HAASTER D V,HEMERY Y,et al. The effect of particle size of wheat bran fractions on bread quality-evidence for fibre-protein interactions[J].Journal of Cereal Science,2010,52(1):59-64.
[50] LI Juan,WANG Li,LI Zhen,et al. Effect of water migration between arabinoxylans and gluten on baking quality of whole wheat bread detected by magnetic resonance Imaging (MRI)[J].Journal of Agricultural and Food Chemistry,2012,60(26):6 507-6 514.
[51] CHEN J S,FEI M J,SHI C L,et al. Effect of particle size and addition level of wheat bran on quality of dry white Chinese noodles[J].Journal of Cereal Science,2011,53(2):217-224.
[52] 黄莲燕,张小爽,张君慧,等.不同谷物麸皮对面团流变学特性及面筋蛋白结构的影响[J].食品科学,2017,38(23):1-7.
[53] WANG Naifu,Hou G G,KWEON M,et al. Effects of particle size on the properties of whole-grain soft wheat flour and its cracker baking performance[J].Journal of Cereal Science,2016,69:187-193.
[54] LIU Ya,NG P K. Relationship between bran characteristics and bran starch of selected soft wheats grown in Michigan[J].Food Chemistry,2016,197:427-435.
[55] 尹艳丽,王金水,蔺丹华,等.酸面团和谷物发酵对面制食品营养品质的影响[J].食品发酵与工业,2015,41(10):230-234.
