Effect of Salt on the Quality of Stone Milled Whole Wheat Flour and Dried Noodles
In order to improve the quality of dried noodles, the effect of different salt additions on the pasting and farinograph properties of stone milled whole wheat flour, dough color, cooking, sensory, texture properties and antioxidant activity of noodles was explored. The results showed that the peak v...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040258 |