Superheated steam-treated wheat flour for the preparation of low-fat short dough biscuits: Effects on dough characteristics and biscuit quality
Chang Han, Xuepan Qi, Yamei Jin, Na Yang, Dan Xu, Fengfeng Wu, Xueming Xu, Xueming Xu
Topics & Concepts
Food scienceGlutenChemistryConfocal laser scanning microscopyScanning electron microscopeWheat flourGluten freeRice flourFourier transform infrared spectroscopyConfocal laser scanning microscopeWheat glutenFood qualityVolume (thermodynamics)Water contentMicrostructureWater activityBread makingMaterials scienceInfrared microscopyFood chemistryNetwork structureStarch gelatinizationChemical engineeringWater retentionFood composition and propertiesPolysaccharides Composition and ApplicationsProteins in Food Systems