What is it about?
Studying the similarities and dissimilarities among doughs made from wheat flour undergo thermal processing either baking, steaming or frying based on chemical composition and starch hydrolysis.
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Why is it important?
The work is important as starch hydrolysis is an indication of its digestibility. By understanding the starch hydrolysis of dough with different processing techniques, people can choose which one fits their need in respect to the need of starch digestibility.
Perspectives
This work is preliminary evidence to guide community with the proper diet based on their energy needs.
Setya Abduh
Universitas Diponegoro
Read the Original
This page is a summary of: Dissimilarity analysis of wheat dough of different final thermal processing techniques based on the chemical composition and starch hydrolysis, January 2023, American Institute of Physics,
DOI: 10.1063/5.0107951.
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