Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs.
De Angelis M, Minervini F, Siragusa S, Rizzello CG, Gobbetti M.
Int J Food Microbiol. 2019 Aug 2;302:35-46. doi: 10.1016/j.ijfoodmicro.2018.08.009.

Lutein Esterification in Wheat Flour Increases the Carotenoid Retention and Is Induced by Storage Temperatures.
Mellado-Ortega E, Hornero-Méndez D.
Foods. 2017 Dec 11;6(12). pii: E111. doi: 10.3390/foods6120111.

Differentiation of modern and ancient varieties of common wheat by quantitative capillary electrophoretic profile of phenolic acids.
Gotti R, Amadesi E, Fiori J, Bosi S, Bregola V, Marotti I, Dinelli G.
J Chromatogr A. 2018 Jan 12;1532:208-215. doi: 10.1016/j.chroma.2017.11.058

Classification of whole wheat flour using a dimensionless number.
Sehn GAR, Steel CJ.
J Food Sci Technol. 2017 Nov;54(12):3827-3836. doi: 10.1007/s13197-017-2811-5.

Differential expression of albumins and globulins of wheat flours of different technological qualities revealed by nanoUPLC-UDMSE.
Victorio VCM, Souza GHMF, Santos MCB, Vega AR, Cameron LC, Ferreira MSL.
Food Chem. 2018 Jan 15;239:1027-1036. doi: 10.1016/j.foodchem.2017.07.049.

Protease inhibitors in various flours and breads: Effect of fermentation, baking and in vitro digestion on trypsin and chymotrypsin inhibitory activities.
Kostekli M, Karakaya S.
Food Chem. 2017 Jun 1;224:62-68. doi: 10.1016/j.foodchem.2016.12.048

Significance of composition and particle size on the shear flow properties of wheat flour.
Siliveru K, Ambrose RK, Vadlani PV.
J Sci Food Agric. 2017 Jun;97(8):2300-2306. doi: 10.1002/jsfa.8038.

Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads.
Collar C, Conte P.
Food Sci Technol Int. 2017 Jan;23(1):24-35.

Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours.
Taccari M, Aquilanti L, Polverigiani S, Osimani A, Garofalo C, Milanović V, Clementi F.
J Food Sci. 2016 Aug;81(8):M1996-2005. doi: 10.1111/1750-3841.13372.

Durum and soft wheat flours in sourdough and straight-dough bread-making.
Rinaldi M, Paciulli M, Caligiani A, Sgarbi E, Cirlini M, Dall'Asta C, Chiavaro E.
J Food Sci Technol. 2015 Oct;52(10):6254-65. doi: 10.1007/s13197-015-1787-2

Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours.
Bucsella B, Takács Á, Vizer V, Schwendener U, Tömösközi S.
Food Chem. 2016 Jan 1;190:990-996. doi: 10.1016/j.foodchem.2015.06.073

A comparison of the nutritional value and food safety of organically and conventionally produced wheat flours.
Vrček IV, Čepo DV, Rašić D, Peraica M, Žuntar I, Bojić M, Mendaš G, Medić-Šarić M.
Food Chem. 2014 Jan 15;143:522-9. doi: 10.1016/j.foodchem.2013.08.022.