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Evaluation of cereal quality for micronising



Evaluation of cereal quality for micronising



Aspects of Applied Biology ( 36): 433-442



Grains from a wide range of wheat and barley cultivars were adjusted to various moisture levels (9-17%) and heated under standardized conditions in a domestic microwave oven. Grain size had very little effect on microwaving performance, with the largest grains showing slightly less expansion than the smaller ones. In wheat, moisture levels in the range of 9 to 14% had no effect on expansion volume but at 15-17% moisture there was some reduction in expansion volume.

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