Processing Suitability of Physical Modified Non-GMO High-Amylose Wheat Flour as a Resistant Starch Ingredient in Cookies

Processing Suitability of Physical Modified Non-GMO High-Amylose Wheat Flour as a Resistant Starch Ingredient in Cookies

High-amylose wheat (HAW), developed through non-genetic modification, addresses the growing demand for clean-label and nutritionally enhanced food products. This study systematically investigated the effects of heat-moisture treatment (HMT; 20% and 25% moisture levels) on the physicochemical propert...

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Bibliographic Details
Main Authors: Yujin Moon, Meera Kweon
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Molecules
Subjects:
high-amylose wheat flour
physical treatment
heat-moisture treatment
cookie processing
digestibility
Online Access:https://www.mdpi.com/1420-3049/30/12/2619
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