| Autor: |
Fei PEI, Wen LI, Yifei DU, Lei SUN, Xinyang SUN, Yong FANG, Qiuhui HU |
| Jazyk: |
čínština |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 44, Iss 6, Pp 96-104 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2022060216 |
| Popis: |
To solve the quality problems of whole wheat fresh wet noodles (WWN) such as easy breakage and rough texture when steamed, the Auricularia auricula polysaccharide (Aap) were prepared by using hot water extraction, and the effects of Aap on the quality of cooking, texture stretching and sensory characteristics of WWN were investigated in this paper. The results showed that compared with the blank control group, the cooking breakage rate of WWN with Aap was significantly reduced, and the texture and sensory quality were significantly improved. In particular, the breakage rate of WWN with 1% Aap decreased by 28.3% and the cooking loss decreased by 19.9% compared with the blank control group. Meanwhile, the relative crystallinity of wheat starch in WWN with 1% Aap decreased by 23.7% and the wheat starch swelling potential increased significantly (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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