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Updated: Jun 14, 2025

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发芽的小麦全麦作为硬饼干的技术功能成分

Reihaneh Abdi1, Madhu Sharma2, Wei Cao3

  • 1Food Science Department, University of Guelph, Guelph, Ontario N1G 2W1, Canada.

Food research international (Ottawa, Ont.)
|September 4, 2024
PubMed
概括

将发芽小麦全麦粉 (SWW) 纳入饼干增加了蛋白质和纤维,但可以在高水平上软化纹理. 25%的SWW替代产生了与软小麦粉 (SWF) 饼干在感觉上最相似的饼干.

关键词:
布兰 布兰 布兰 布兰 布兰同焦点拉曼显微镜面团可扩展性 面团可扩展性粘合性能 粘合性能 粘合性能意大利面饼干.预测性地图绘制是指预测性的地图绘制.感官属性 感官属性质地特性 质地特性

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