The Impact of Salt on the Quality of Fresh Wheat Noodle

The Impact of Salt on the Quality of Fresh Wheat Noodle

The purpose is to analyze the concentration-response relationship of salt on the rheological properties, cooking characteristic and microstructure of fresh noodle and investigate the influence rules of salt on rheological characteristics, cooking characteristics and microstructure of fresh noodle. T...

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Bibliographic Details
Main Authors: Hu Yunfeng, Wei Jinjin, Chen Yuanyuan
Format: Article
Language:English
Published: Sciendo 2017-12-01
Series:Acta Universitatis Cibiniensis. Series E: Food Technology
Subjects:
fresh noodle
salt
rheological properties
cooking characteristic
microstructure
Online Access:https://doi.org/10.1515/aucft-2017-0015

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