Particle Morphology of Wheat Flour and Gluten-Free Flour
The functional and manufacturing properties of wheat flour are controlled by the proportion of A-type to B-type starch grains and protein. In this application note, morphology-directed Raman spectroscopy (MDRS) is used to chemically identify and morphologically characterize these particles in two brands of wheat flour. A gluten-free flour is also analyzed for comparison.
