Effects of Fermentation Modification and Combined Modification with Heat-Moisture Treatment on the Multiscale Structure, Physical and Chemical Properties of Corn Flour and the Quality of Traditional Fermented Corn Noodles

Effects of Fermentation Modification and Combined Modification with Heat-Moisture Treatment on the Multiscale Structure, Physical and Chemical Properties of Corn Flour and the Quality of Traditional Fermented Corn Noodles

This study investigates the effects of fermentation modification and combined modification with heat-moisture treatment (HMT) on the multiscale structure, physical and chemical properties, and quality of corn flour in the production of traditional fermented corn noodles (TFCNs). The results indicate...

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Bibliographic Details
Main Authors: Chen Mao, Sijia Wu, Ling Zhang, Hong Zhuang
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
fermentation
heat-moisture treatment
combined modification
noodles
multi-scale structures
Online Access:https://www.mdpi.com/2304-8158/13/24/4043
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https://www.mdpi.com/2304-8158/13/24/4043

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