02099naa a2200289 a 450000100080000000500110000800800410001902400510006010000180011124501800012926000090030952011950031865000090151365000220152265300240154465300170156865300160158570000200160170000120162170000160163370000160164970000220166570000200168770000220170770000190172977300610174821329252022-05-20       2021    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.lwt.2021.1119182DOI1 aBRESSIANI, J.  aHydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars.h[electronic resource]  c2021  aThe effect of particle size (PS), cultivars (C), and their interactions (PS × C) on the hydration of whole wheat flour (WWF) intended for cookie production was evaluated by different approaches. Three Brazilian wheat cultivars and three particle sizes were evaluated. Total arabinoxylans content was affected by PS, increasing up to 6.18 times with the reduction in particle size. Water-soluble arabinoxylans were more influenced by the cultivar. The water absorption capacity by farinograph indicated that the PS had a greater influence, with high absorption in fine particle size flour. Water absorption based on swelling capacity and absorption kinetics by Enslin-Neff device evidenced high water absorption for coarse particle size flour, regardless the cultivar. ORS Vintecinco cultivar demonstrated the best hydration properties and desired quality for short-dough cookies. The different methods to predict the hydration properties of the flours resulted in different behaviors, demonstrating that the presence of outer layers of the grain of WWF promotes distinct mechanisms in the water absorption capacity, which are significantly influenced by genotype and particle size factors.  aBran  aTriticum Aestivum  aAbsorption kinetics  aGranulometry  aShort-dough1 aSANTETTI, G. S.1 aORO, T.1 aESTERES, V.1 aBIDUSKI, B.1 aMIRANDA, M. Z. de1 aGUTKOSKI, L. C.1 aALMEIDA, J. L. de1 aGULARTE, M. A.  tLWT - Food Science and Technologygv. 150, 111918, 2021.