Quality Enhancement and In Vitro Starch Digestibility of Wheat–Yam Composite Flour Noodles via Adding Different Improvers
The addition of Chinese yam powder (CYP) to wheat flour (WF) can compromise the elasticity of noodles due to weakening of the gluten network. To address this, we investigated the effects of TGase, vital wheat gluten (VWG), and egg white powder + sodium alginate (EWP + SA) on the quality of wheat yam...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/10/1654 |
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