Particle size distribution of wheat starch granules in relation to baking properties of frozen dough.The impact of freezing on the wheat starches with different particle size was studied using a range of characterization methods including X-ray diffraction, differential scanning calorimetry, the Rapid Visco Analyser and a reconstitution dough system. 
X-ray diffraction
Particle size distribution of wheat starch granules in relation to baking properties of frozen dough.The impact of freezing on the wheat starches with different particle size was studied using a range of characterization methods including X-ray diffraction, differential scanning calorimetry, the Rapid Visco Analyser and a reconstitution dough system. 
differential scanning calorimetry
Particle size distribution of wheat starch granules in relation to baking properties of frozen dough.The impact of freezing on the wheat starches with different particle size was studied using a range of characterization methods including X-ray diffraction, differential scanning calorimetry, the Rapid Visco Analyser and a reconstitution dough system. 
Rapid Visco Analyser
Particle size distribution of wheat starch granules in relation to baking properties of frozen dough.The impact of freezing on the wheat starches with different particle size was studied using a range of characterization methods including X-ray diffraction, differential scanning calorimetry, the Rapid Visco Analyser and a reconstitution dough system. 
reconstitution dough system