The Rheological Performance and Structure of Wheat/Acorn Composite Dough and the Quality and In Vitro Digestibility of Its Noodles

The Rheological Performance and Structure of Wheat/Acorn Composite Dough and the Quality and In Vitro Digestibility of Its Noodles

Wheat flour was partially replaced by debittered acorn flour (DAF) with 0%, 10%, 15%, 20% as well as 25%. Rheological properties of wheat/acorn dough and quality and in vitro digestibility of its noodles were determined. Results showed that DAF addition significantly improved pasting viscosity and d...

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Bibliographic Details
Main Authors: Qian Zhang, Jiangtao Yu, Kui Li, Junqiing Bai, Xiuyun Zhang, Yifan Lu, Xiangxiang Sun, Wenhao Li
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Foods
Subjects:
noodles
acorn flour
dough rheology
texture
nutrition quality
Online Access:https://www.mdpi.com/2304-8158/10/11/2727

Internet

https://www.mdpi.com/2304-8158/10/11/2727

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