The effect of microwave stabilization on the properties of whole wheat flour and its further interpretation by molecular docking
Abstract In order to stabilize the whole wheat flour and extend its shelf life, microwave was employed to heat the wheat pineapple polly pocket bran to inactivate the lipase in this paper.The effects of microwave heating of wheat bran on the lipase activities, gluten properties, dough properties and storage stability of the stabilized whole wheat f