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By-products utilization from wheat milling for infant biscuit production
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DOI：10.1016/j.foostr.2026.100543.png)
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Abstract
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• Second grader flour sample was characterized by the highest protein content. • Increased presence of the FD flour resulted in steady increase in dough extensibility. • Increase in the weight of FD biscuits is likely due to its ability to retain oil. • FD sample require a higher temperature to disrupt its starch crystal structure. • FD biscuits require significantly less force to break than the other samples.
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