Controlling dough rheology and structural characteristics of chickpea-wheat composite flour-based noodles with different levels of Artemisia sphaerocephala Krasch. gum addition

The effect of Artemisia sphaerocephala Krasch. gum (ASKG) addition on the dough performance and structural characteristics of the wheat-chickpea composite flour-based product was studied. The low levels of ASKG addition (0.03–0.5%) tended to cause a remarkable increase in the viscoelastic properties...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	International journal of biological macromolecules 2020-05, Vol.150, p.605-616
Hauptverfasser:	Jia, Fangyuan, Ma, Zhen, Hu, Xinzhong
Format:	Artikel
Sprache:	eng
Schlagworte:	Artemisia - chemistry Artemisia sphaerocephala Krasch. gum Chemical Phenomena Cicer - chemistry Confocal laser scanning microstructure Dough rheology Flour - analysis Food Analysis - methods Food Quality Plant Gums - chemistry Rheology Spectrum Analysis Structural characteristics Triticum - chemistry Wheat-chickpea flour-based noodle
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!