| 摘要 |
Methods of preparing a modified wheat flour which slows digestion and absorption of food. In the methods of this invention, 100 parts by weight of flour and 2 to 50 parts by weight of an edible amphiphilic fatty acid compound are contacted with each other in the presence of water or a solvent to permit the fatty acid compound to bind the starch in the flour, without gelatinizing the starch.
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