Quality improvements of reconstituted noodles by pre-hydrating gluten: Insights at different levels

Reconstituted noodles containing multi-grain are superior to plain noodles in terms of health benefits, but their lower gluten levels cause deterioration in cooking performance and textural quality. To this end, this study investigated the efficacy of gluten pre-hydration in a model dough. The resul...

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Veröffentlicht in:	Food chemistry 2025-04, Vol.472, p.142923, Article 142923
Hauptverfasser:	Luo, Haoran, Zhang, Zehua, Zou, Yiyuan, Tang, Zhiling, Gu, Miaomiao, Zhou, Yun, Zhao, Guohua
Format:	Artikel
Sprache:	eng
Schlagworte:	Cooking performance Gluten network Molecular interactions Secondary structure Sensory quality Textual quality
Online-Zugang:	Volltext
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