Improving the quality of soybean by-products by physical methods during its use in bakery technology. Review

The application range of ultrafine pulverization was relatively wide. The use of ultrafine pulverization in tea leaves enables the tea to dissolve into the water more quickly, and the scent was more prominent and effective to save the immersion time. For example, instant tea sold on the markets. The use of ultrafine grind of Chinese medicinal materials not only enables greater medicinal properties, but also reduces the loss of scraps and facilitates taking them. It can also introduce traditional Chinese medicine into everyday diets and develop a variety of health care products. This technology can be used on micron and submicron scales, and used in cereals such as whole wheat flour modification and related technologies [119].

Crushing whole grains with ultrafine grinding technology can improve the water absorption and stability of the flour. The exact volume area of the steamed bread was increased, and the steamed bread color was improved. The bran is ground and recombined with red wheat, and the steamed bread has a high sensory score. Therefore, ultrafine pulverization can improve the characteristics of power and improve the quality of products [120]. After the whole grain flour and starch are subjected to ultrafine grinding, reduction in starch crystallinity was resulted. Along with these structural changes, decreased viscosities and higher pasting stability [121]. Ultrafine grinding technology for preparing wheat bran dietary fiber. The results show that ultrafine pulverization can effectively pulverize fiber particles to the submicron level. As the particle size decreases, the hydration characteristics of wheat bran dietary fiber are significantly reduced, insoluble dietary fiber is converted to soluble dietary fiber, the antioxidant activity is improved, but the DPPH free radical scavenging activity is reduced [122]. Wheat bran has three kinds of ultr-fine crushing treatments with different particle sizes, and is applied to the production of steamed bread. Among them, the bran with the smallest particle diameter causes the strength of the dough to decrease, and the CO2 produced is reduced. The exact volume area of the steamed bread becomes smaller and the hardness increases, which adversely affects the quality of the steamed bread. It can be seen that ultrafine grinding particles help improve the quality of steamed bread in a certain range, but it is not as fine as possible [123]. Ultrafine powder treats bean dregs and applies to noodles. The study concluded that compared with ordinary bean dregs, the bean dregs had a smaller particle size and increased soluble dietary fiber content. Adding bean dregs can make the dough form a stable structure, and the noodles are hard to break. Adding 7.5% ultrafine bean dregs powder reduces the cooking loss rate, almost no bean smell, and a high sensory score. Therefore, the ultrafine grinding bean dregs can significantly increase the nutritional value of the product when coupled with the noodles [124].

The above research scholars have shown that ultrafine grinding can reduce the particle size of raw materials, and improved the solubility and antioxidant activity. Superfine grinding has a wide range of applications, such as chocolate, which can increase the taste, smooth effect, and used in shells, it is a great source of calcium. Applied in the production of healthy food, if the particles are slightly larger, it will affect the taste and will not function as a health care. This requires ultrafine grinding technology, which is pulverized to a sufficiently fine particle size, and an effective mixed operation is provided to ensure uniform distribution of the food, and to facilitate absorption by the human body. Therefore, ultrafine grinding has become one of the important technologies for modern food processed, especially for health food processing. The used of this technology is currently seen in Chinese research scholars. So this technology should be respected.

2.5 Microwave

Microwave heating is now attracted much attention as an alternative heating source. Microwaves enable rapid and uniform heating of polar substances by direct and internal heating generated by friction of dipole rotations [125]. Microwave baking are easy and fast. However, for products that need to be baked for a long time, the microwave technology cannot be faced with the traditional technology. The main factor is the protein and starch in the flour, so the formula has to be adjusted and the lo-gluten flour with protein content of 8.7% needs to be selected. The bread baked by microwave is softer and has a better shell and texture [126]. When making the bread without gluten, the addition of whey protein concentrate increases the volume and moisture content of the bread. After microwave baking, the hardness of the bread increases, the glycemic index decreases and the shelf life is prolonged, which is good for people who suffer from obesity, diabetes and celiac disease

[127] . The presence of endogenous -glucanases in rice flour, can cause a substantial reduction in -glucan molecular weight, affecting detrimentally their efficacy for bioactivity. Hea- treated with microwave power (900 W) applied in cycles of 20s intervals combined with downtimes of 1 min, it was applied to the rice flours before breadmaking at flour water contents (25%) and treatment time (4 min) to reduce -glucanase activity. Bread volume is better than untreated. Microwaving rice flour helps improve glute-free bread, as well as of any -gluca-containing yeas-leavened bakery product without altering its sensorial attributes

3. Other physical techniques

Twi-screw extrusion process to produce bean dreg-maize snack foods, it showed that the products extruded at the optimized condition had the best appearance, taste, texture and overall acceptability [129]. Electrohydrodynamic (EHD) technique improves the drying speed of bean dregs. The bean dregs cake after drying kept a whole shape and there was no cranny in the surface, the color of the sample became distinctly browner than that of the untreated [130]. Ultrasonic parameters had predictive capacity for breadmaking performance for a wide range of dough formulations Lower frequency attenuation coefficients correlated well with conventional quality indices of both the dough and the bread [131]. Bran hydration, autoclaving and freezing treatments and their combinations are promising approaches to reduce the dehydration of whole grain wheat flour dough and to improve wholegrain wheat flour bread loaf volume [132]. There is no doubt that these technology has made a great contribution to food and agricultural b-products, provides important help for the production of baked goods.

4. Improve quality of bean dregs by physical technology

4.1 Improve soluble dietary fiber of bean dregs

Soluble dietary fiber of bean dregs is a carbohydrat-based polymer with significant health benefits that is enriched in whole grains, nuts, fruits, and vegetables. In recent years, in order to increase the soluble dietary fiber fraction of fibe-rich plant food bean dregs, different approaches were investigated. At present, there are research reports on the quality improvement of bean dregs, the commonly used treatment techniques are chemical [133]. The chemical process is complex and the degree of hydrolysis is difficult. Biological [134, 135], the biological process is complex, the period is long and the condition is difficult to control. Physical approach is safer than the other two approaches, the biggest advantages come from short processing time, simple process, no solvent residue and low cost. In addition, there are many ways to combine technologies [136]. However, the combined technology has not been applied to bean dregs. Research shows that ionic liquid method, different ionic liquid treatments can significantly increase the content of soluble dietary fiber (SDF) in the bean dregs, wherein 1-ethy-3-methylimidazolium acetate > ionic liquid of acetate > chloride ion ionic liquid, bean dreg crystal structure damaged, water holding capacity and oil holding capacity were significantly increased [137]. Soluble dietary fiber is extracted by an enzymatic method, so as to optimize the optimal process conditions of enzymatic method. Studies have found that when enzyme activity is weak. The effect of the extracted soluble dietary fiber is better than the enzyme with higher activity. However, the temperature is sometimes difficult to grasp, and if the temperature is too high, denaturation is likely to occur, which affects the reaction rated [138].

Physical processing of bean dregs is commonly used. It refers to change the chemical composition and physical structure of bean dregs dietary fiber through physical and mechanical effects such as high temperature, high pressure and high shear force, thereby improving the physical and chemical characteristics and functional quality of bean dregs. Common physical methods, such as Blast Extrusion Processing (BEP), are a new type of food processing technology. Numerous researchers have used it to improve the functional properties of cereals such as oats, glute-free flour cereals [30, 139]. This study investigated the effect of blasting extrusion processing (BEP) on the increase in soybean residue SDF content under optimal conditions (170 °С and an extrusion screw speed of 150 r/min). Compared with the control, the content of soluble dietary fiber from soybean residues treated by BEP (BEPSDF) was increased from 2.6±0.3% to 30.1±0.6%. In addition, BEP SDF showed improved water solubility, water retention capacity and swelling capacity [26]. Twi- screw extrusion was applied for soluble dietary fiber extraction from soybean residue. The soluble dietary fiber content of bean dregs reached 12.65%, which was 10.60% higher than that of unextruded and boiled bean dregs [140]. A novel i-situ enhanced extrusion with the aim to improve the solubility of dietary fiber in bean dregs was developed. The SDF fraction of the extrude (21.35 g/100 g) was higher than that of untreated OKP (2.30 g/100 g). The novel extrusion improved the water and oil holding as well as swelling capacities of OKP when compared to untreated and reference extrudes [141]. In addition, steam blasting technology is widely used. It puts fibrous raw materials in high pressure steam for a certain period of time. When high pressure is released instantly, the superheated steam in the raw material gap quickly vaporizes and the volume expands rapidly [142]. Use steam is blasting to treats bean dregs to make tough cookies. The results demonstrate that steam explosion has a greater impact on the composition and content of dietary fiber in bean dregs. At 1.5 MPa/30 s, the maximum soluble dietary fiber reached 36.28%. After steam blasting, the amount of bean dregs added is 10%, and the quality of biscuits is significantly improved. Therefore, the appropriate strength of steam explosion treatment can greatly improve the soluble dietary fiber in bean dregs and improve the quality of bean dregs in tough cookies [143].

Extrusion technology is used to process bean dregs to prepare soluble dietary fiber. When the liqui-solid ratio is 26: 1, at 89С, for 68min, and alkali concentration is 1.12%. The soluble dietary fiber in extruded bean dregs were 34.12%, which was significantly higher than that of untreated (13.51%) [144]. Under the condition of microwave treatment at 200 °С for 7min, the dissolution rate of soluble polysaccharide from bean dregs increased by 70%. There is also wet grinding, bean dregs insoluble dietary fiber (IDF) was downsized to nanometer range by wet milling, which is applied as functional ingredient in foods [145]. Under the condition of microwave treatment at microwave treatment, the dissolution rate of soluble polysaccharide increased 70% from bean dregs [146]. Enzymatically prepared bean dregs dietary fiber is processed by IHP, and treated at 40, 90 and 120 MPa, respectively. The water holding capacity, expansion ratio and combined hydraulic strength was increased. The viscosity of the prepared dietary fiber solution was measured the pressure increases and rises in used rheometer. Microscopic observation of light transmittance, loose tissue, finer fibers, improved the quality of the bean dregs dietary fiber, and there was no deterioration during refrigeration for one month. IHP can improve the quality of the bean dregs fiber, but the cost of enzymatic preparation is higher [147]. The lo-yield nuclear magnetic technology was used to study the moisture distribution of bean dregs under high pressure. Under high pressure conditions at 400MPa for 15min, the bean dregs were processed. The binding degree of bound water, flowing water and free water in bean dregs all changed significantly. High pressure treatment reduces the moisture content of bean dregs. After the high pressure treatment, most of the internal structure of the bean dregs was destroyed, wrinkles appeared on the surface, the structure shrank, and many holes were on the surface. It can reduce energy consumption for the processing of bean dregs food [148].

In recent years, great progress has been made in the research of high pressure and ultrafine grinding technology it has become a research focus in the field of enhancing the quality of bean dregs. Ultrafine grinding can effectively pulverize fiber particles to the submicron level. Insoluble dietary fiber was converted to soluble dietary fiber, and the antioxidant activity was improved [149]. Ultrafine grinding sets of different pulverization frequencies and time to process the bean dregs. Based on the physical and chemical characteristics of bean dregs, the crushing optimal parameters were obtained at a frequency of 80 Hz, and once processed. The water solubility, swelling, viscosity, and cation exchange capacity of bean dregs is significantly improved. The water and oil holding capacity of bean dregs has decreased to some extent [150]. High pressure has a significant impact on the soluble dietary fiber and functional properties of bean dregs. At 400 MPa and 60 °С under high pressure, the content of soluble dietary fiber increased 8 times when treated with bean dregs, compared with untreated. Swell ability and water holding (oil) properties are improved [29]. After high hydrostatic pressure treatment at 600 MPa for 30 min, the solubility of bean dregs dietary fiber is improved, which makes it more suitable for functional food processing [151]. High pressure homogenization strength is related to the solubility of bean dregs. Under high strength pressure, the structure of bean dregs particles are destroyed, and the fiber and protein of bean dregs are released [152]. Using lactic acid bacteria fermentation method and dynamic high pressure to treat bean dregs, the content of soluble dietary fiber in bean dregs was correspondingly increased, being (9.7, 14) g/100g. Insoluble dietary fiber content decreased from 11.6g/100g to (7.8, 4.5) g/100g, respectively. It can be observed that soluble dietary fiber and insoluble dietary fiber can be converted into each other under different processing conditions. There were no significant differences in dietary fiber content when bean dregs were treated under dynamic high pressure. Microstructure discovery dynamic high pressure can break down the cellulose structure and make the surface rough. The lactic acid bacteria fermentation method results in modification of the fiber structure and reduction of crystallinity [153].

It can be observed that these physical methods have significantly increased the content of soluble dietary fiber in bean dregs. The biggest advantages come from short processing time, simple process, no solvent residue, and low cost. It is possible to damage the structure of the soybean b-products during physical processing. For example, extrusion technology changes the structure of fiber molecules through intense pressure, friction and shear force, thus exposing the molecules to more soluble groups, thus increasing the content of soluble dietary fiber. Microwave has a strong penetration ability, the electromagnetic wave act on the material, resulting in the increase of the material cell pressure and expansion and rupture, the soluble dietary fiber content of bean dregs is increased. However, excessive treatment affects the content of soluble dietary fiber should pay attention to the control of treatment conditions. Typically, a combined method may have greater effects than any single approach. However, the combination of multiple technologies is rarely applied to bean dregs, especially the combination of multiple physical technologies. Although different processing techniques improved the quality of the bean dregs to a certain extent and increased the content of soluble dietary fiber in the bean dregs. However, the ant-nutritional factors in bean dregs are the key factors affecting the quality of the bean dregs. An interesting finding is that some physical techniques can eliminate trypsin inhibitors under certain conditions.

4.2 Removal of Removal of ant-nutritional factors

Ant-nutritional factors (ANF) are substances that adversely affect the digestion, absorption, and utilization of nutrients, as well as adverse reactions that cause humans and animals. Soy was full of nutrients, but there are also a variety of ant-nutritional factors affecting the use. Ant-nutritional factor in soybean is a limiting factor, which not only hinders the body's absorption of nutrients, but also limits the comprehensive development and utilization of beans. Therefore, effectively controlling or eliminating ant-nutritional factors is one of the important ways to increase the utilization of soybeans [154]. Few types of ant-nutritional factors found in legumes that usually inhibit the bioavailability of many nutrients, such as hydrocyanic acid, trypsin inhibitors activity, phytic acids, hemagglutinins etc. However, the bean dregs contain three ant-nutritional factors: trypsin inhibitor, lectin and goitrogen, the most important is the trypsin inhibitor. These ant-nutritional factors limit the nutritional properties and affect the digestibility of certain nutrients [155]. When the researchers used bean dregs to make cookies, ant-nutritional components rise by the bean dregs ratio increase in cookies composition. The removal or degrade of the ant-nutritional factors in the bean dregs is of profound significance for improving functional food of bean dregs. Hence, further research has to initiate to decrease the ant-nutritional factors in bean dregs [156]. However, trypsin inhibitor, soybean lectin, glycinin and -conglycinin are the most important ant-nutritional factors in soybean. The bean dregs mainly contain three ant- nutritional factors: trypsin inhibitor, goitrogen and prothrombin.

Trypsin inhibitor. Trypsin inhibitor is a protein and about 7-10 species are found in soybeans. Among them, Kunitz trypsin inhibitor and Bowma-Bir trypsin inhibitor are the two most representative and important inhibitors. Soybean trypsin inhibitory factor (STI) is one of the main ant-nutritional factors in soybean. The content is about 2%. The ant- nutritional effects of trypsin inhibitors are mainly as follows: reducing protein digestion, inhibiting animal growth, and causing pancreatic enlargement [157]. The removal of ant- nutritional factors is mainly through physical, chemical and biological methods. In recent years, many scholars have focused on researching new and efficient methods of inactivation, such as chemical methods and high temperature transient methods, gene breeding methods, it has been able to reduce the content of trypsin inhibitors in soybeans and has been extensively studied.

After fermentation of Bacillus natto, the nutritional composition of bean dregs changed. The wet bean dregs were adjusted to moisture, sterilized, and then cooled to different concentrations of Bacillus natto, the fermentation was carried out at 37 °C for 22 h and then cooked at 4 °C for 22 h, the taste was obviously improved. Trypsin inhibitor activity and phytic acid content was significantly decreased (P<0.05) [158]. With bean dregs as the main raw material, used single screw extrudes in the content of bean dregs (0%, 15%, 30%, 45%), material moisture (40%), extrusion temperature (two zones: 140 °C~150°C, three Area: 170°C~180°C) extrusion preparation of tissue protein. The results showed that the content of phytic acid and soluble dietary fiber increased, the activity of total phenol, total flavonoids and trypsin inhibitor decreased, the in vitro digestibility increased, and the correlation coefficient between various nutrient factors decreased after extrusion [159]. The trypsin factor in soybean milk was treated at a high temperature of 93 C for 60-70min, and the inactivation rates reached 90%. It takes 5-10 min at 121 C, but excessive temperature and time make maillard reaction between basic amino acids such as lysine and reducing sugar, reduce the content of free amino acids, protein digestibility and nutritional value of protein [160]. In addition to, high pressure treatment can inactivate trypsin inhibitor and lipoxygenase in soybean or soy milk, and a higher pressure at 800 MPa was required for the treatment of lipoxygenase, or the combined temperature is 60 °С at 600 MPa. During the germination process of broad beans, use of 0.171M saline can reduce the activity of trypsin inhibitors [161].

Heat process is widely used for food preparation, which is one of an effective method used to inactive heat liable ant-nutritional factors. The heating was efficient trypsin inhibitors and lectin inactivation, being 15 min at 121 °С sufficient to reduce more than 90% of these compounds [162]. The trypsin inhibitor was completely inactivated after soaking soybeans in 24.3% humidity for 1 hour, and after being treated with microwave frequency at 2450 MHZ for 4 minutes, which was shorter than the heating period (6 min) needed for unsoaked soybeans [163]. Microwave treatment is an effective way for inactivation of protease inhibitor activity in cracked soybeans, roasting for only two minutes reduced the trypsin inhibitor activity to 13.33% of the initial [164]. The microwave cooking reduced ant- nutritional factors in bean thus improved the protein digestibility, while the cooking method is not studied extensively yet [165]. Roasting treatment, the processing under 230 °С for 25 min presented more decrease in trypsin inhibitor from soybeans [166]. Autoclaving cause significant reduce in trypsin inhibitor of chickpea [167]. Extrusion process was the best method to abolish trypsin inhibitors (99.54%), phytic acid (99.30%) and tannin (98.83%)

[168] . Ultrasound treatment at 20 kHz about 20 min inactivates trypsin inhibitor by 55%

[169] . High pressure processing (HPP) is another emerging novel processing technique followed in the food industry and evaluated as an alternative for the inactivation of Trypsin inhibitors. The researchers suggest that temperatures at 77-90 Сand pressures at 750-525 MPa less than 2 min, about 90% trypsin inhibitors inactivation [170]. At 600 MPa for 60 min at 60 °С, 100% inactivation of trypsin inhibitors [171].

4.2.2. Lectin. The physiological activity of lectin has two side. Most lectins are resistant to digestion in human proteases, and even have adverse effects, such as stimulating the intestinal wall and impeding the digestion and absorption of nutrients. Therefore, lectins were deemed to be ant-nutrient substance. How to eliminate ant- nutrition is a matter of concern in the food processed field. Thrombin is a common ant- nutritional factor in bean dregs. It can hinder the absorption of animals.

In soybean, lectin is attended by a concentration of 10-20g/kg, which can stimulate the intestine Wall, hinder digestion, absorb nutrients and affect the metabolism of small intestinal mucosal cells, and affect the bacterial ecology in the intestine [172]. It is a glycogen protein. Defat soybean meal contains about 3% of prothrombin and is under a molecular weight of 120,000. It comprises of 4 identical subunits, each with a molecular weight of 30,000, each molecule [173]. The presence of toxic phytic acid, hemagglutinin, trypsin inhibitors and hydrocyanic acid in beans, it affects the use of food in the human body [155].

Ant-nutritional factors in velvet beans processed by ultraviolet radiation. Studies have shown that UV treated seed has lower levels of phytic acid, hydrogen cyanide and total oxalate compared to seeds soaked overnight. Ultraviolet radiation (60-90 min) completely eliminated the trypsin inhibitor activity in the seed. Both treatments completely eliminated plant hemagglutination activity [174]. Soybean hemagglutinin is not hea-resistant, and can be inactivated quickly under hot and humid conditions. Even the activity completely disappears. Studies have shown that when purified prothrombin was dissolved in 25% sodium citrate solution. It can inhibit thrombin formation [175]. In the conventional processing, the heating method was generally adopted to remove the ant-nutrition of the lectin in the legume food, and the physiological activity of the lectin was also completely lost.

Goitrogen. The thyroid hormone is extremely small in soybean, and its precursor substance is glucosinolate, which was enzymatically hydrolyzed by glucosinase, and the resulting ligand further generates cyanogen, thiocyanate and isosulfur, Wherein the isothiocyanate is automatically cyclized to an oxazolidinethione under neutral conditions, and the latter three substances mainly affect the morphology and function of thyroid gland, which is the main substance leading to goiter. The pathogenic mechanism of goitre is that it preferentially binds to iodine in the blood, resulting in an insufficient source of iodine for thyroxine synthesis, leading to compensatory hyperplasia of the thyroid gland.

Soy can inactivate glucosinolates by dry heat to prevent it prevent it from producing goiter. At (90 °C, 15 min) or (100 °C, 10 min) or (110 °C, 5 min), the residual rate of enzymatically degradable glucosinolates was above 98%, but in the case of tissue breakage and the presence of aqueous media (such as germination, wet heat treatment, etc.), it was recommended that the first step of dry heat kills glucosinolates [176]. Dry heat treatment has an obvious effect on the removal of soybean goiter, and warm heat treatment has obvious effects on prothrombin and protease inhibitor. Soybean germination combined with heating treatment can remove somatostatin and protease inhibitors. Used 90 °C dry heat treatments, 15min or more, and then used 125 °C wet heat treatments for more than 10min, the ant-nutritional factor removal rate reaches 95% [177]. Dry heat treatment has a significant effect on the removal of thyroxine from soybeans, while wet heat treatment has a beneficial effect on soybean prothrombin and protease inhibitors. Dry heat treatment at 90 °C for more than 15 minutes, then the best heat treatment at 125 °C for 10 minutes, the removal rate was as high as 95%, it's convenient and energ-saving [178]. The dry heat treatment conditions were 90°C for 15min, 100°C for 10min, 110°C for 5min. Inactivate glucosinolase in soybean so that it cannot enzymatic digest glucosinolates. Therefore, no goiter is produced and the residual glucosinolates can reach 98% [179].

The above researchers, whether using chemical or physical methods, can effectively remove ant-nutritional factors in beans. However, the chemical method is under a large residual amount and low safety. The sensible method commonly used is heating treatment, such as dry heat treatment or wet heat treatment, which can eliminate different ant-nutritional factors. This method is low in cost, good in effect, simply in the process, and widely used, but it takes a lot of time. The trypsin inhibitor can be inactivated under the effect of atmospheric pressure steam. If the temperature is lower than 100 °C for 30min, the trypsin inhibitor activity in soybean can be reduced by about 90%. In the case of hig-pressure treatment, the heating time depends on temperature, pressure, and material properties. At present, pressure baking is often used in the industry. When the temperature is between 130 °C and 133 °C, 2500kPa, soy lectin and trypsin inhibitor can be inactivated, but the disadvantage is that the cost is high and the color of the product cannot be effectively controlled. The soaking method can remove ant-nutritional factors, but it takes time and is not suitable for larg-scale production processes. The extrusion puffing method inactivates the ant-nutritional factors of soybeans, ruptures the cell wall of the raw material, and increases the digestibility of nutrients, but damages the raw material itself. Microwave treatment can penetrate into the inside of the untreated material, causing the inactivation of ant-nutritional factors. Mechanical processing includes crushing, dehulling, etc. Many ant-nutritional factors mainly exist in the epidermal layer of crop seed. Separation through mechanical processing can reduce ant-nutritional factors. But this method is only suitable for the treatment of seed.

Conclusions

Bean dregs has high nutritional value, but it has a rough taste and has low soluble dietary fiber. Therefore, in the production of bean dregs products, special consideration should be paid to the nutrition, taste and appearance of the products, especially in baked goods. In addition, some ant-nutritional factors in bean dregs, it affects human health. At present, the most commonly used removal methods are dry heat treatment and wet heat treatment, so it is necessary to explore new processing methods, eliminate the ant-nutritional factors in the bean dregs, improve the quality of the bean dregs, and increase the added value of the products.

Relevant research shows that high pressure technology can effectively reduce microorganisms in products and extend the shelf life. The new technology of ultrafine grinding has been proven to improve the roughness of the cereals, make the power fine and improve the flavor of the product. Microwave technology is convenient and fast, which has replaced the traditional heating method. However, this method is not fully adapted to the traditional process formula, so more research is needed in the development of the product.

The combination of various technologies has become a new hot spot in recent years, which is more effective than a single technology. High pressure, ultrafine grinding and other physical technology have enormous advantages. At present, there is no research report by domestic and foreign scholars. Therefore, the combination of these two technologies is called upon to become a new type of processing technology. It can contribute to the development of high dietary fiber functional biscuits and promote the progress of baked goods. For this aspect of research, we still need a lot of research work.

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