Roasting of cereals can improve sensory properties and increase shelf‐life of products made thereof. Here, the physicochemical properties of white flour from roasted wheats differing in hardness and protein content were characterized.

中文翻译：

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用硬度和蛋白质含量不同的烤小麦制成的白面粉的特征

谷物烘烤可以改善感官特性，并延长其制成产品的货架期。在此，对硬度和蛋白质含量不同的烤制小麦白面粉的理化性质进行了表征。