Open access
Aug 2026
Effect of wheat dietary fibers on properties of dough ingredient and corresponding noodles
To enhance wheat bran (WB) utilization in flour-based foods, total dietary fiber (TDF), soluble dietary fiber (SDF), and insoluble dietary fiber (IDF) were prepared via an acid-enzyme combined treatment, and their effects on the properties of starch and gluten in dough and noodle quality were evaluated in this study....
Zai-Chen Li, Runjia Liu, Hua Li et al.
· International Journal of Foo... · 0 citations