Effect of Amaranthus and Buckwheat Proteins on Wheat Dough Properties and Noodle Quality

被引：0
|
作者：
机构：
来源：
Cereal Chem | / 2卷 / 171期
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [1] Effect of Amaranthus and buckwheat proteins on wheat dough properties and noodle quality
    Bejosano, FP
    Corke, H
    CEREAL CHEMISTRY, 1998, 75 (02) : 171 - 176
  • [2] Effects of common buckwheat bran on wheat dough properties and noodle quality compared with common buckwheat hull
    Liu, Dongxu
    Song, Shixin
    Tao, Li
    Yu, Lei
    Wang, Jingyi
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 155
  • [3] Effect of the Dough Mixing Process on the Quality of Wheat and Buckwheat Proteins
    Slukova, Marcela
    Levkova, Julie
    Michalcova, Alena
    Horackova, Sarka
    Skrivan, Pavel
    CZECH JOURNAL OF FOOD SCIENCES, 2017, 35 (06) : 522 - 531
  • [4] Effect of Incorporated Surimi on the Wheat Dough Rheological Properties and Noodle Quality
    Wang, Xuejuan
    Xu, Yanshun
    Jiang, Qixing
    Yu, Peipei
    Ma, Wenshui
    FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2014, 20 (06) : 1191 - 1197
  • [5] Effect of inulin addition on rheological properties of wheat flour dough and noodle quality
    He, G., 1600, Chinese Institute of Food Science and Technology (14):
  • [6] Effect of improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality
    Gao, Li
    Cheng, Weiwei
    Fu, Meixia
    Wu, Di
    Tang, Xiaozhi
    FOOD STRUCTURE-NETHERLANDS, 2022, 31
  • [7] Effect of NaCl on rheological properties of dough and noodle quality
    Fan, Huiping
    Fu, Feng
    Chen, Yuehua
    Liu, Mei
    Ai, Zhilu
    Bian, Ke
    JOURNAL OF CEREAL SCIENCE, 2020, 93
  • [8] Carbon atom and the thermal stability of wheat gluten proteins: Effect on dough properties and noodle texture
    Kovacs, MIP
    Fu, BX
    Woods, SM
    Khan, K
    GLUTEN PROTEINS, 2004, (295): : 239 - 242
  • [9] Effect of Amaranthus and buckwheat proteins on the rheological properties of maize starch
    Bejosano, FP
    Corke, H
    FOOD CHEMISTRY, 1999, 65 (04) : 493 - 501
  • [10] Effect of Whole Common Buckwheat Flour on the Rheological Properties of Wheat Dough and the Quality of Fresh Noodles
    Yan M.
    He J.
    Wang L.
    Chen J.
    Ren Y.
    Zhang H.
    Zhang B.
    Liu W.
    Wang H.
    Wu W.
    Luo D.
    Shipin Kexue/Food Science, 2024, 45 (10): : 72 - 79
12345