Effects of Rice Flour Substitution on the Structure and Processing Characteristics of Mixed Rice‐Wheat Dough

Effects of Rice Flour Substitution on the Structure and Processing Characteristics of Mixed Rice‐Wheat Dough

ABSTRACT Rice contains lysine, which is lacking in general grains, which can make the nutrition more balanced when it is added to cereal foods. Therefore, this study explored the effects of rice flour substitution on the structure and processing properties of mixed rice‐wheat dough. With the additio...

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Bibliographic Details
Main Authors: Xinru Gao, Chunmin Ma, Yang Yang, Xin Bian, Bing Wang, Guang Zhang, Zhipeng Chen, Na Zhang
Format: Article
Language:English
Published: Wiley 2025-03-01
Series:Food Bioengineering
Subjects:
mixed rice‐wheat dough
processing characteristics
structure
substitutuoin
Online Access:https://doi.org/10.1002/fbe2.70001
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https://doi.org/10.1002/fbe2.70001

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