A review of recent advances and techniques in the noodle mixing process-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

A review of recent advances and techniques in the noodle mixing process

Published:2022-01 Issue: Volume:154 Page:112680
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Obadi Mohammed,Zhang Jiyao,He Zhen,Zhu Shuyun,Wu Qifei,Qi Yajing,Xu Bin

Funder

National Natural Science Foundation of China

National Science and Technology Program during the Twelfth Five-year Plan Period

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

1. Physical and chemical processes developing in the mass of components during dough mixing;Bayramov;Food Science and Technology,2019

2. The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies;Cappelli;Trends in Food Science & Technology,2020

3. Effects of CO2 snow addition during kneading on thermoregulation, dough rheological properties, and bread characteristics: A focus on ancient and modern wheat cultivars;Cappelli;International Journal of Refrigeration,2020

4. Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysis;Chen;Journal of Texture Studies,2020

5. Influence of mixing speed on dough microstructure and rheology;Codina;Food Technology and Biotechnology,2013

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Enhancing prebiotic, antioxidant, and nutritional qualities of noodles: A collaborative strategy with foxtail millet and green banana flour;PLOS ONE;2024-08-19

2. Pre-hydration of wheat flours improved the qualities of white salted noodles through promoting the dispersion of starch granules and the formation of uniformly filled gluten networks;Journal of Cereal Science;2024-03

3. Real-Time Monitoring of Dough Quality in a Dough Mixer Based on Current Change;Foods;2024-02-05

4. Impact of wheat bran dietary fiber on gluten aggregation behavior in dough during noodle processing;International Journal of Biological Macromolecules;2024-02

5. Fundamental opportunities and challenges of nutraceutical noodles enriched with agri-food by-products;Trends in Food Science & Technology;2024-01

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3