Research on the Effect of Vacuum Dough Kneading on the Quality of Noodles with Whole Potato Flour
Whole potato flour has high nutritional value, but it is limited in the processing of vermicelli because it cannot form a good gluten structure. In this study, single factor test and double factor test were used to optimize the vacuum and noodles process of whole potato flour noodle. The results sho...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2020-11-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200622?st=article_issue |