Zobrazeno 1 - 10
of 110
pro vyhledávání: '"dried noodles"'
Publikováno v:
Andalasian International Journal of Agricultural and Natural Sciences, Vol 4, Iss 02, Pp 130-139 (2024)
This study aims to determine the antioxidant activity and physicochemical properties of dried noodles mixed with wheat flour and red bean flour with the addition of butterfly pea flower (Clitoria Ternatea L.) extract. The design used in this study us
Externí odkaz:
https://doaj.org/article/e929814214564ec3b4bc0ab231944fde
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 19, Pp 244-251 (2023)
In order to expand the use of bubble green vegetables, bubble green freeze-dried powder was used as raw material to fabricate dried noodles in this study. The effects of adding the bubble green powder on the flour characteristics, dough tensile prope
Externí odkaz:
https://doaj.org/article/4fa7f7cbc5204f34880cdc4fddba0ed2
Autor:
Wenliang Wang, Shuang Yang, Lihong Wang, Furong Hou, Shasha Song, Yansheng Wang, Zhiqing Gong, Fengjuan Jia
Publikováno v:
Foods, Vol 13, Iss 17, p 2764 (2024)
Our research focused on the integration of Flammulina velutipes soluble dietary fiber (Fv-SDF) into wheat flour during the production of dried noodles, delving into the impact of different addition ratios of Fv-SDF on both dough processing characteri
Externí odkaz:
https://doaj.org/article/1322ea95d92641a290fc2d54a2282b56
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 18, Pp 115-122 (2023)
Fermented dried noodles are a popular nutritional noodle flour product in current market. Wheat bran dietary fiber (WBDF) can improve the nutritional value of fermented dried noodles, but also affect the quality characteristics of fermented dried noo
Externí odkaz:
https://doaj.org/article/79a7774921ca4471b5403347949fc2a9
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 8, Pp 311-317 (2023)
This study selected commercially available eight semolina flour samples and one common wheat flour as raw materials. The particle characteristics, physicochemical indexes and solvent retention capacity were tested with the aim of clarifying the diffe
Externí odkaz:
https://doaj.org/article/bd13a99b52c94747ab352ce5cab433ab
Autor:
Fitriani Fitriani, Roziana Roziana
Publikováno v:
International Journal of Nutrition Sciences, Vol 8, Iss 1, Pp 57-62 (2023)
Background: Dry noodles are products made from wheat flour which are dried to a maximum moisture content of 10%. This study investigated on analysis preference between dried catfish noodles and yellow flour and determined the protein and water conten
Externí odkaz:
https://doaj.org/article/cb9d37304f27461192e3dc5fea0f508b
Publikováno v:
Foods, Vol 13, Iss 2, p 268 (2024)
To better understand the textural transformation of Chinese dried noodles during the drying process, a convenient acoustic–force detection method was established. By comparing the breaking point, it was possible to determine the time-scale correlat
Externí odkaz:
https://doaj.org/article/b33494f1d02742aebe0b4e19827ebc73
Akademický článek
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Akademický článek
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Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 5, Pp 145-151 (2021)
This paper aims to comprehensively analyze quality features of commercial whole grain dried noodles and provide data reference for the formulation standards of whole grain dried noodles. 41 commercial whole grain dried noodles collected in 2019 and 2
Externí odkaz:
https://doaj.org/article/eed6c8f8bba442e3b090214a4cff7733