The Influence of Processing Using Conventional and Hybrid Methods on the Composition, Polysaccharide Profiles and Selected Properties of Wheat Flour Enriched with Baking Enzymes.

Foods · 2024 · PMC11431888 · PMID 39335886

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an increasing trendno p-value reported

Dough development time and stability all showed an increasing trend with the extension of superheated steam processing time.

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a positive trendno p-value reported

GPI results were significantly (at p < 0.05) correlated in a positive trend with insoluble fiber content in modified flours with a coefficient of 0.628, with dough stability S (0.925), with rheological features C3 (0.955), C4 (0.928) and C5 (0.921), but negatively with Hyd (−0.968).

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