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Microwave and Steam Processing: A Novel Approach to Modifying the Characteristics of Reconstituted Whole Wheat Flour and Dough

To reduce the adverse effects of bran on whole wheat flour products. In this study, seven reconstituted whole wheat flours were prepared and used to determine the effects of microwave and steam treatment on bran. We aimed to understand the effect of modification treatment on the properties of recons...

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Uloženo v:
Hlavní autoři: Xuhua Liu, Qiangqiang Sun, Rong Yan, Yaqing Wang, Junying Wang, Liping Yang, Ligong Zhai
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI AG 2025-01-01
Edice:Molecules
Témata:
whole wheat flour
wheat bran
modification treatment
processing properties
On-line přístup:https://www.mdpi.com/1420-3049/30/2/203
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