Effect of Hot Blanching Treatment on the Quality and Storage Stability of Whole-wheat Fresh Noodles

Effect of Hot Blanching Treatment on the Quality and Storage Stability of Whole-wheat Fresh Noodles

In order to improve the quality and storage stability of whole-wheat products, the effects of instantaneous hot blanching treatment at different temperatures (60~90 ℃) on the macro quality, micro characteristics, and storage stability of whole-wheat fresh noodles were investigated. Compared with the...

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Bibliographic Details
Main Authors: WANG Jin-peng, LU Qi-shuai, LI Hong-yan, SUN Chun-rui, HOU Han-xue, LI Man, MA Meng, SUN Qing-jie
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2025-03-01
Series:Liang you shipin ke-ji
Subjects:
whole-wheat fresh noodles
hot blanching treatment
quality characteristics
gluten protein
storage
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250218?st=article_issue
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