Effect of superheated steam treatment on quality characteristics of whole wheat flour and storage stability of semi-dried whole wheat noodle

[Display omitted] •Total plate count in whole wheat flour was significantly reduced after superheated steam treatment.•Superheated steam treatment significantly decreased activities of lipase, lipoxygenase and polyphenol oxidase.•Superheated steam treatment at 155–170 °C improved the thermomechanica...

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Veröffentlicht in:	Food chemistry 2020-08, Vol.322, p.126738-126738, Article 126738
Hauptverfasser:	Guo, Xiao-Na, Wu, Shao-Hua, Zhu, Ke-Xue
Format:	Artikel
Sprache:	eng
Schlagworte:	Enzyme activity Semi-dried noodle Storage stability Superheated steam Whole wheat flour
Online-Zugang:	Volltext
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