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The Application of Lophatherum Gracile Brongn Flavonoids in Wheat Flour Products: Effects on the Structural and Functional Characteristics of Wheat Dough

The effects of lophatherum gracile brongn flavonoids on the multiscale structure and functional properties of wheat dough were investigated. Wheat dough samples with varying contents of lophatherum gracile brongn flavonoids were analyzed to assess changes in thermal-mechanical rheological properties...

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Principais autores: Qin Li, Yi Liu, Huimei Bao, Haihua Zhang
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2024-08-01
Serier:Foods
Fag:
lophatherum gracile brongn flavonoid
wheat dough
multiscale structure
water distribution
Online adgang:https://www.mdpi.com/2304-8158/13/16/2556
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