https://www.selleckchem.com/pr....oducts/azaindole-1.h
A new water-soluble resistant dextrin (WSRD), fabricated by thermal-acid treatment following amylase hydrolysis from corn starch, was expected to strengthen the dietary fibers intake of flour products. This study was to investigate the effects of WSRD on flour processing quality, and further dissect its improvement mechanisms by farinographic and rheological analysis, SDS-PAGE, Fourier transform infrared spectroscopy, texture analyzer, etc. Results showed that WSRD greatly improved the viscoelasticity and strength of dough, which wa
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