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This study investigated the potential of six wheat flour mixing schemes for reducing the oil content of fried dough sticks and provided a new idea for the production of special wheat flour. The results showed that the FP‐4, FP‐5 and FP‐6 mixing schemes showed some degree of oil reduction, while the FP‐1, FP‐2 and FP‐3 mixing schemes did not perform well in terms of oil reduction. Overall, the compounded...
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