Relationship between wheat flour’s quality characteristics and color of fresh wet noodles

Autor:	Yaqing Wen, Shunshun Lin, Xuejie Li, Jian Zhang, Yang Zhao, Dongyun Ma, Mengqin Li, Xiujuan Ren, Weifeng Zhang
Jazyk:	angličtina
Rok vydání:	2023
Předmět:	Wheat quality characteristics Fresh wet noodle color Partial least squares regression Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Zdroj:	International Journal of Food Properties, Vol 26, Iss 1, Pp 290-300 (2023)
Druh dokumentu:	article
ISSN:	10942912 1532-2386 1094-2912
DOI:	10.1080/10942912.2022.2161565
Popis:	ABSTRACTThirty-four wheat cultivars were used to study the relationship between wheat flour quality and fresh wet noodle (FWN) color when stored at room temperature (25°C) over a 24 h period by the partial least squares regression (PLSR) method. Results showed that quality characteristics of wheat flour and their coefficients of variation differed greatly, and the samples were very representative. During FWN storage, the a* value varied greatly, the L* value decreased, and the b* value increased. The results of the correlation analysis showed that the color of wheat flour had significant correlation with FWN (p
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/49cd99f8ccdc4f5db9f160768686b567 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF Plný text ve formátu HTML
Nepřihlášeným uživatelům se plný text nezobrazuje	K zobrazení výsledku je třeba se přihlásit.