Modification of physicochemical properties and in vitro digestibility of wheat flour through superheated steam processing
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DOI: 10.1016/j.jcs.2017.02.012
Abstract: Abstract Native and moistened wheat flours (moisture contents were 13.5 and 27.0%, respectively) were treated with superheated steam (SS) at different temperatures (140 and 170 °C) and times (1, 2 and 4 min). Their physicochemical and digestive… read more here.
Keywords: flour; wheat; properties vitro; modification physicochemical ... See more keywords