Influence of the Addition of Extruded Endogenous <i>Tartary</i> Buckwheat Starch on Processing and Quality of Gluten-Free Noodles

Influence of the Addition of Extruded Endogenous <i>Tartary</i> Buckwheat Starch on Processing and Quality of Gluten-Free Noodles

Extruded starch could be used as a thickener for food processing due to its pre-gel properties. This study aimed to explore the influence of the addition of extruded endogenous <i>Tartary</i> buckwheat starch (ES) on the process and quality of gluten-free noodles. ES was mixed with <i...

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Bibliographic Details
Main Authors: Xiao-Miao Han, Jun-Jie Xing, Xiao-Na Guo, Ke-Xue Zhu
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Foods
Subjects:
pasting properties
dough rheology
microstructure
water distribution
gel-entrapped network
Online Access:https://www.mdpi.com/2304-8158/10/11/2693

Internet

https://www.mdpi.com/2304-8158/10/11/2693

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