Applications of modified dietary fibers in flour products

Applications of modified dietary fibers in flour products

Blog Article

Flour loses a large amount of dietary fiber (DF) during precision processing, which is STINGING NETTLE LEAF considered an important component of a healthy diet and has various physiological activities.This review introduces the common modification methods of DF and summarizes the change rules and reasons of physical and chemical properties and physiological activities of DF after modification.Additionally, CREAMY CLAY the applications of DF in dough, biscuits, noodles, bread, steamed bread and cakes are discussed.The current issues and potential future development paths are also highlighted.