The Impact of High Amylose Maize Starch to Gluten Protein Ratio on the Processing Adaptability of Composite Noodles
To investigate the processing adaptability of high amylose maize starch (HAMS), gluten protein and oat bran in noodle products, the composite noodles were prepared using oat bran with different ratios (2∶2, 3∶2, 4∶2, 5∶2) of HAMS and gluten protein, and thermomechanical properties and dynamic rheolo...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2024-07-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240408 |