Focal Interest
Focal Interest

Wheat flour

  1. Colored wheat flours and xylitol changed cookie quality and glycemic response
    Colored whole wheat flours and xylitol enhance cookie antioxidant properties and lower glycemic response while maintaining acceptable texture and quality.
  2. Thermal treatments changed black wheat flour properties and digestibility
    Study on thermal modifications of black wheat flour examining effects on structure, digestibility, and functional properties using microwaving, roasting, and heat fluidization.