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...
| Հիմնական հեղինակներ: | , , , , , , , , , , , |
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| Ձևաչափ: | Հոդված |
| Լեզու: | zho |
| Հրապարակվել է: |
The editorial department of Science and Technology of Food Industry
2023-01-01
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| Շարք: | Shipin gongye ke-ji |
| Խորագրեր: | |
| Առցանց հասանելիություն: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030048 |