Food chemistry
Synergistic reduction of oil absorption in wheat flour through two-step annealing and soy protein isolate.
Shudan Tan, Qingfei Duan, Yongmei Mo, Yujia Wei, Yaqi Zhong, Fuhan Xie, Junting Zhang, Pei Chen
Published: 202510.1016/j.foodchem.2025.147796
Abstract
This study investigated the effects of a two-step annealing treatment on the physicochemical properties of wheat flour (WF) and wheat starch (WS), with the influence of soy protein isolate (SPI) addition on the oil absorption behavior of annealed sta…
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