The Influence of Corn Bran Dietary Fiber on The Quality of Noodles

被引：0

作者：

Wang, Anna ^{[1
]}

Wu, Ligen ^{[1
]}

机构：

[1] Henan Univ Technol, Coll Food Sci & Technol, Zhengzhou, Henan, Peoples R China

来源：

ISBE 2011: 2011 INTERNATIONAL CONFERENCE ON BIOMEDICINE AND ENGINEERING, VOL 4 | 2011年

关键词：

corn bran; dietary fiber; noodle; texture; quality;

D O I：

暂无

中图分类号：

R318 [生物医学工程];

学科分类号：

0831 ;

摘要：

Different proportions of corn bran dietary fiber were added into flour to produce fresh noodles, and the quality and texture of the noodles was investigated in this paper for developing noodles quality. The results indicated that corn bran dietary fiber could affect the texture, the ratio of stretching and contraction, and cooking properties of fresh noodles.

引用

页码：270 / 273

页数：4