Research on the Process of Improvements on the Whole Grain Flat Noodle Stretching Quality

Research on the Process of Improvements on the Whole Grain Flat Noodle Stretching Quality

This article aims to improve the stretching quality of the flat noodles products by optimizing the key processes such as refining, formula and steaming on the breaking distance of whole grain flat noodles.The results show that the breaking distance of whole grain flat noodles prepared by backfilling...

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Bibliographic Details
Main Authors: YI Cui-ping, LUO Chen, XU Li, LIU Yang, DONG Hong-hao, ZHU Hong, WANG Qi, ZHANG Xin-quan
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2021-09-01
Series:Liang you shipin ke-ji
Subjects:
whole grain
flat noodles
rice bran
backfilling
process
breaking distance
steaming
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210510?st=article_issue

Internet

http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210510?st=article_issue

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