High protein wheat flour (14.8% protein) was diluted with high AM rice flour to obtain a
noodle quality that was comparable to all‐purpose wheat flour of 10.6% protein content …

Substitution of wheat flour with rice flour in noodles can increase rice flour utilization, reduce
cost, and lower the allergenicity of wheat gluten. High‐AM rice flour (32.5%) was used to …

The effect of using Korean wheat flour versus Australian wheat flour on noodle quality as a
result of dillering physical and chemical propertics of the flours was investigated. The results …

The quality properties of fresh noodles with NaCl and alkali were characterized by
rheological, cooking, and texture properties. Microstructure, starch viscosity, protein …

Rice noodle is one of the most popular foods consumed in Asia. However, rice flour lacks
gluten that forms a cohesive dough structure in wheat-based noodles and for gluten-free …

Background and objectives The effects of gluten on rheological properties of dough and
qualities of noodles with potato–wheat formulated flour blends were investigated with the …

Protein quality parameters of wheat flour, as well as protein content, showed significant
relationship with hardness, cohesiveness, springiness, adhesiveness, chewiness, and …

Fourteen flour blends of two natural wild‐type wheat (Triticum aestivum L.) flours,'Nuplains'
and 'Centura', blended with one waxy flour sample were characterized and processed to …

ABSTRACT A hard white spring wheat was milled to yield three patent flours with different
starch damage levels by manipulating reduction grinding conditions, and each flour was …

Quality of fresh white salted noodles (WSNs) made of wheat flour with three different particle
size was investigated. Water distribution, free sulfhydryl, secondary structure, and molecular …