Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles

Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles

Herein, feasibility of supplementing wheat flour with Chinese yam powder (CYP) for noodle preparation was assessed. After supplementation with CYP, the alterations in chemical, texture, cooking, rheological, and microstructure attributes of noodles were observed. Due to higher protein and lower glut...

Full description

Bibliographic Details
Main Authors: Kai-Nong Sun, Ai-Mei Liao, Fan Zhang, Kiran Thakur, Jian-Guo Zhang, Ji-Hong Huang, Zhao-Jun Wei
Format: Article
Language:English
Published: MDPI AG 2019-10-01
Series:Foods
Subjects:
wheat flour noodles
chinese yam
texture and rheological properties
microstructure
protein–gluten network
Online Access:https://www.mdpi.com/2304-8158/8/10/519

Similar Items

Similar Items