Effect of Micronized Buckwheat on Dough Characteristic and Noodle Quality

Effect of Micronized Buckwheat on Dough Characteristic and Noodle Quality

Buckwheat was micronized and mixed with wheat flour. The addition (0~20%) of micronized buckwheat powder on the solvent retention capacity (SRC), pasting, thermo-mechanical of mixed flour, cooking and texture properties of noodle were systematically studied. The results indicated that sucrose SRC, s...

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Bibliographic Details
Main Authors: Jianbin SHI, Yong SUI, Sha CAI, Jianjun HE, Tian XIONG, Chuanhui FAN, Xueling CHEN, Zhiwen JIA, Shaohua WANG, Fang CAI, Xiujun JIANG, Xin MEI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-01-01
Series:Shipin gongye ke-ji
Subjects:
buckwheat
superfine grinding
dough
noodles
cooking characteristics
texture property
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030048

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030048

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