date:Sep 12, 2012
rom hard-wheat flour/ginseng powder was weaker and less stable during mixing than that made from hard-wheat flour alone.
Researchers claimed the cookie width reduction was as a result of increased water absorption in the formulation.
The addition of ginseng powder to hard-wheat flour and soft-wheat flour induced an increase in water absorption values and decreased the viscosity values during the heating process.
Nutritional twist
So-called healthy foods, especially those with nutraceutical p