Research on the Quality Properties of Wheat Noodles by Adding Debranched Wheat Starch
High-gluten wheat flour, debranched wheat starch (debranched supernatant and debranched precipitate), and gluten were used as raw materials, the influence of debranched wheat starch on the digestion characteristics, cooking properties, and thermal properties of rolled wheat noodles was studied. The...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2025-01-01
|
| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250115 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!