Effect of water requirement and alkali on wheat–rice noodle quality
P Suwannaporn, K Wiwattanawanich… - Starch‐Stärke, 2014 - Wiley Online Library
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 …
noodle quality that was comparable to all‐purpose wheat flour of 10.6% protein content …
Effects of water requirement and substitution level on wheat–rice noodles with hydrocolloids
P Suwannaporn, K Wiwattanawanich - Starch‐Stärke, 2011 - Wiley Online Library
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 …
cost, and lower the allergenicity of wheat gluten. High‐AM rice flour (32.5%) was used to …
Comparison of physicochemical properties of Korean and Australian wheat flours used to make Korean salted noodles
IS Kim, C Binns, H Yun, K Quail, CH Lee - Food science and …, 2007 - dbpia.co.kr
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 …
result of dillering physical and chemical propertics of the flours was investigated. The results …
Comparative study of the quality characteristics of fresh noodles with regular salt and alkali and the underlying mechanisms
M Li, QJ Sun, CW Han, HH Chen, WT Tang - Food Chemistry, 2018 - Elsevier
The quality properties of fresh noodles with NaCl and alkali were characterized by
rheological, cooking, and texture properties. Microstructure, starch viscosity, protein …
rheological, cooking, and texture properties. Microstructure, starch viscosity, protein …
Effects of hydroxypropyl methylcellulose and temperature of dough water on the rice noodle quality
JA Ko, HS Kim, HH Baek, HJ Park - Food Science and Technology …, 2015 - jstage.jst.go.jp
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 …
gluten that forms a cohesive dough structure in wheat-based noodles and for gluten-free …
Effects of gluten on rheological properties of dough and qualities of noodles with potato–wheat flour blends
B Zhao, J Deng, M Li, H Li, H Gong, Y Zhang… - Cereal …, 2020 - Wiley Online Library
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 …
qualities of noodles with potato–wheat formulated flour blends were investigated with the …
Effect of compositional variation of gluten proteins and rheological characteristics of wheat flour on the textural quality of white salted noodles
Protein quality parameters of wheat flour, as well as protein content, showed significant
relationship with hardness, cohesiveness, springiness, adhesiveness, chewiness, and …
relationship with hardness, cohesiveness, springiness, adhesiveness, chewiness, and …
Asian salted noodle quality: Impact of amylose content adjustments using waxy wheat flour
G Guo, DS Jackson, RA Graybosch… - Cereal …, 2003 - Wiley Online Library
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 …
and 'Centura', blended with one waxy flour sample were characterized and processed to …
Effects of particle size and starch damage of flour and alkaline reagent on yellow alkaline noodle characteristics
DW Hatcher, NM Edwards, JE Dexter - Cereal Chemistry, 2008 - Wiley Online Library
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 …
starch damage levels by manipulating reduction grinding conditions, and each flour was …
Effect of wheat flour particle size on the quality of fresh white salted noodles
YH Wang, QQ Zhang, SH Jiang… - Journal of Food …, 2020 - Wiley Online Library
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 …
size was investigated. Water distribution, free sulfhydryl, secondary structure, and molecular …