Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure

Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure

Buckwheat noodles are mainly sold in the form of fresh and dried noodles in China. Among the noodles with varied proportions of extruded buckwheat flour (20% to 80%), the cooking or textural qualities of fresh and dried buckwheat noodles (FBN and DBN, respectively) were significantly different, and...

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Bibliographic Details
Main Authors: Ruibin Wang, Ming Li, Yimin Wei, Boli Guo, Margaret Brennan, Charles Stephen Brennan
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Foods
Subjects:
extruded buckwheat flour
buckwheat noodle
LF-NMR
morphology
quality
Online Access:https://www.mdpi.com/2304-8158/10/1/187

Internet

https://www.mdpi.com/2304-8158/10/1/187

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