Effects of dough mixing time before adding konjac glucomannan on the quality of noodles-Reference-Cited by-同舟云学术

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Effects of dough mixing time before adding konjac glucomannan on the quality of noodles

Published:2017-10-06 Issue:12 Volume:54 Page:3837-3846
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Zhao Dan,Zhou Yun,Liu Hangda,Liang Jianfen,Cheng Yongqiang,Nirasawa Satoru

Funder

National Science Foundation of China

National Key-technologies R&D Project

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-017-2831-1/fulltext.html

Reference37 articles.

1. AACC International (2000) Approved Methods of the American Association of Cereal Chemists, 10th edn. AACC International, St. Paul, MN

2. Abhyankar AR, Mulvihill DM, Chaurin V, Auty MA (2011) Techniques for localisation of konjac glucomannan in model milk protein-polysaccharide mixed systems: physicochemical and microscopic investigations. Food Chem 129(4):1362–1368

3. Aravind N, Sissons MJ, Fellows CM, Blazek J, Gilbert EP (2012) Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti. Food Chem 132(2):993–1002

4. Bárcenas ME (2009) Influence of different hydrocolloids on major wheat dough components (gluten and starch). J Food Eng 94(3):241–247

5. Bui LT, Small DM (2007) The influence of formulation and processing on stability of thiamin in three styles of Asian noodles. Food Chem 102(4):1394–1399

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