Effects of modified starches on the dough rheological properties of wheat flour and frozen storage stability of frozen raw noodles
Cryopreservation is typically used for the long-term storage of frozen noodles. However, the long-term cryopreservation of these high-moisture products may cause ice crystal growth on the substrate and crispy product surfaces. The aim of this study was to explore how hydroxypropyl starch (HPS), hydr...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002391 |
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