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Author

Hua Li

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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. · 0 citations

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