Rheological Properties of Wheat Flour Modified by Plasma-Activated Water and Heat Moisture Treatment and in vitro Digestibility of Steamed Bread

The study investigated the effects of plasma-activated water (PAW) and heat moisture treatment (HMT) on the rheological properties of wheat flour and the in vitro digestibility of steamed bread partially replaced by the modified wheat flour. After HMT, the gelatinization temperature of wheat flour i...

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Detalles Bibliográficos
Autores principales: Shi, Miaomiao, Cheng, Yanqiu, Wang, Fei, Ji, Xiaolong, Liu, Yanqi, Yan, Yizhe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8968317/
https://www.ncbi.nlm.nih.gov/pubmed/35369070
http://dx.doi.org/10.3389/fnut.2022.850227

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8968317/
https://www.ncbi.nlm.nih.gov/pubmed/35369070
http://dx.doi.org/10.3389/fnut.2022.850227

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