Wholewheat flour is a very good source of nutritional compounds and functional ingredients for human diet. However, it causes negative effect on bread quality. Different milling techniques can be used to obtain wholewheat flour, minimizing the negative effect of both bran and germ on bread quality. The aim of this work is to study the effect of particle size and shape of wholegrain flour on the interaction among the different components, water distribution, dough rheology and bread volume.

中文翻译：

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不同制粉工艺获得的全麦面粉颗粒形状对面包理化特性和品质的影响。

全麦面粉是人类饮食中营养化合物和功能性成分的极佳来源。但是，它会对面包质量造成负面影响。可以使用不同的研磨技术来获得全麦面粉，从而最大限度地减少麸皮和胚芽对面包质量的负面影响。这项工作的目的是研究全麦面粉的粒度和形状对不同成分、水分分布、面团流变性和面包体积之间的相互作用的影响。