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
  • [21] GROWTH ENVIRONMENT AND WHEAT QUALITY - THE EFFECT OF HEAT-STRESS ON DOUGH PROPERTIES AND GLUTEN PROTEINS
    BLUMENTHAL, CS
    BARLOW, EWR
    WRIGLEY, CW
    JOURNAL OF CEREAL SCIENCE, 1993, 18 (01) : 3 - 21
  • [22] Role of xanthan gum in wheat-highland barley dough and noodle quality
    Xu, Jingwen
    Liu, Lu
    Li, Xianghe
    Zhao, Renyong
    Zhao, Yong
    Xu, Xuebing
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022, 46 (12)
  • [23] The Physical and Chemical Properties of Wheat Starch and Its Effect on the Quality of Noodle
    Zhang K.
    Lu Q.
    Journal of Chinese Institute of Food Science and Technology, 2019, 19 (01) : 111 - 116
  • [24] Physicochemical, textural and noodle-making properties of wheat dough containing alginate
    Lee, Suyong
    Bae, In Young
    Jung, Ju-Hee
    Jang, Keum-Il
    Kim, Yoo Won
    Lee, Hyeon Gyu
    JOURNAL OF TEXTURE STUDIES, 2008, 39 (04) : 393 - 404
  • [25] Velocity and attenuation analysis methods for characterizing the properties of wheat flour noodle dough
    Strybulevych, Anatoliy
    Diep, Sally
    Daugelaite, Daiva
    Guillermic, Reine-Marie
    Page, John H.
    Hatcher, David W.
    Scanlon, Martin G.
    CEREAL CHEMISTRY, 2019, 96 (04) : 647 - 654
  • [26] Effect of a Blend of Texturized Soy Protein and Soy Protein Hydrolyzate on Dough Properties and Noodle Quality
    Zhang, Yingying
    Guo, Xingfeng
    Wang, Ruihong
    Shi, Changshuo
    Ren, Cong
    Shipin Kexue/Food Science, 2020, 41 (02): : 37 - 42
  • [27] Influence of wheat flour substitution with potato pulp on dough rheology, microstructure and noodle quality
    Pu, Huayin
    Yue, Miao
    Guo, Simin
    Li, Yanjun
    Yang, Yifei
    Kuang, Jiwei
    Huang, Junrong
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2021, 56 (06): : 2895 - 2903
  • [28] The role of inorganic salts in dough properties and noodle quality-A review
    Obadi, Mohammed
    Zhang, Jiyao
    Xu, Bin
    FOOD RESEARCH INTERNATIONAL, 2022, 151
  • [29] Effect of Ultrasound-Assisted Dough Processing on Fresh Noodle Quality
    Liu P.
    Luo D.
    Yue C.
    Wang L.
    Wu Y.
    Li P.
    Shipin Kexue/Food Science, 2023, 44 (09): : 66 - 71
  • [30] Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysis
    Chen, Yu
    Obadi, Mohammed
    Liu, Shuyi
    Qi, Yajing
    Chen, Zhongwei
    Jiang, Song
    Xu, Bin
    JOURNAL OF TEXTURE STUDIES, 2020, 51 (04) : 688 - 697
12345