https://www.selleckchem.com/pr....oducts/CP-690550.htm
Addition of catechin to hard wheat flour was most effective. Water absorption and SRC values except for 5g kg sodium carbonate solvent were affected by the wheat variety, but not by polyphenol addition. © 2021 Society of Chemical Industry. Polyphenol addition affected dough stability and optimum mixing time. Addition of catechin to hard wheat flour was most effective. Water absorption and SRC values except for 5 g kg-1 sodium carbonate solvent were affected by the wheat variety, but not by polyphenol addition. © 2021 Society of Chemic
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