Research on the Quality Properties of Wheat Noodles by Adding Debranched Wheat Starch

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...

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Bibliographic Details
Main Authors: LIU Xian-zhi, ZHAN Lin-jie, LI Hong-yan, LI Cai-fu, LI Man, XU Tong-cheng, JI Na, XU Long-zhao
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2025-01-01
Series:Liang you shipin ke-ji
Subjects:
debranched wheat starch
noodles
cooking property
digestive characteristics in vitro
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250115
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