Changes in rheology and components during the processing of Chinese traditional handmade hollow dried noodle

Changes in rheology and components during the processing of Chinese traditional handmade hollow dried noodle

[Display omitted] •The elastic modulus of dough significantly increases (P 

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Veröffentlicht in:Food research international 2024-08, Vol.189, p.114526, Article 114526
Hauptverfasser: Lyu, Kai, Guo, Xiao-Na, Zhu, Ke-Xue
Format: Artikel
Sprache:eng
Schlagworte:
Dough
East Asian People
extensibility
Flour - analysis
Food Handling - methods
food research
Gluten
Glutens
Hollow dried noodle
microscopy
Microscopy, Confocal
Microstructure
noodles
Rheology
Starch
Starch - chemistry
stress relaxation
Triticum - chemistry
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Zusammenfassung:[Display omitted] •The elastic modulus of dough significantly increases (P 
ISSN:0963-9969
1873-7145
1873-7145
DOI:10.1016/j.foodres.2024.114526