Effect of Heat-Moisture Treatment on the Physicochemical Properties and Starch Digestibility of Mix Powder (Wheat Flour-Black Soybean Flour) and Corresponding Cookies

In order to improve the nutritional value and reduce starch the digestibility of black soybean cookies, superfine black soybean flour was modified by heat-moisture treatment (HMT). The physicochemical properties, structure analysis of the flour samples and corresponding dough, and nutritional, physi...

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Detalles Bibliográficos
Autores principales: Yang, Liping, Wang, Sunyan, Li, Songnan, Zhao, Gongqi, Du, Chuanlai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9315577/
https://www.ncbi.nlm.nih.gov/pubmed/35877514
http://dx.doi.org/10.3390/gels8070429

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9315577/
https://www.ncbi.nlm.nih.gov/pubmed/35877514
http://dx.doi.org/10.3390/gels8070429

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