| Autor: |
YU Zi-xuan, FAN Ming-cong, LI Yan, WANG Li, QIAN Hai-feng |
| Jazyk: |
English<br />Chinese |
| Rok vydání: |
2024 |
| Předmět: |
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| Zdroj: |
Liang you shipin ke-ji, Vol 32, Iss 4, Pp 61-68 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
1007-7561 |
| DOI: |
10.16210/j.cnki.1007-7561.2024.04.007 |
| Popis: |
To investigate the processing adaptability of high amylose maize starch (HAMS), gluten protein and oat bran in noodle products, the composite noodles were prepared using oat bran with different ratios (2∶2, 3∶2, 4∶2, 5∶2) of HAMS and gluten protein, and thermomechanical properties and dynamic rheological properties of composite dough, eating quality and microstructure of composite noodle were analyzed. The results showed that with the increase of HAMS ratio, the water absorption of the composite dough significantly decreased (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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