Appropriate amount of modified corn flour improves the structural and physicochemical properties of wheat dough
This study investigated effects of superfine grinding modified corn flour (SG-CF) and hot blanching modified corn flour (HB-CF) on properties of wheat flour and dough to improve the suitability of corn flour in flour products. Results indicated that the addition of SG-CF or HB-CF reduced the moistur...
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Main Authors: | Mengdi Song, Zhiqiang Fan, Zhan Liang, Shihong Wang, Xing Zhang, Youqiang Pei, Haiyan Gao, Jie Zeng |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2025-01-01
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Series: | Food Chemistry: X |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000859 |
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