Abstract:BACKGROUND
To fully investigate the effect of different stabilization methods on WBG in the same environment, we studied the effect of microwaving, baking, and extrusion on the nutritional, physicochemical, and processability properties of WBG and whole wheat bran‐germ noodle (WBGN). Principal component analysis was used to comprehensively evaluate the qualities of WBG and WBGN. Machine learning‐based research was conducted to predict the quality of WBGN based on the features of WBG.
RESULTS
The results showed… Show more
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