| Autor: |
Wuxia WANG, Dongmei YU, Defang ZHANG, Shuting HOU, Guangliang GE, Zehui LI, Junlong MENG, Mingchang CHANG, Xueran GENG |
| Jazyk: |
čínština |
| Rok vydání: |
2024 |
| Předmět: |
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| Zdroj: |
Shipin gongye ke-ji, Vol 45, Iss 24, Pp 50-58 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2023120122 |
| Popis: |
The research aimed to investigate effects of the addition of Clitocybe squamulosa and Auricularia heimuer powders on processing properties of doughs and quality of dried noodles. For this purpose, wheat flour was mixed uniformly with C. squamulosa and A. heimuer powders at different ratios (100:0, 99:1, 97:3, 95:5, 90:10) respectively, the processing properties of mixed flour doughs were preliminarily determined by texture analyzer, viscometer and rheometer, and then the edible quality of prepared dried noodles were systematically analyzed. The results showed that compared with the pure wheat flour dough, the hardness of doughs increased significantly (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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