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A novel method to assess the mechanical behavior of Asian noodles during the sheeting process. I. The effect of repeated lamination

  • Published:2018-11 Issue: Volume:112 Page:131-136
  • ISSN:0960-3085
  • Container-title:Food and Bioproducts Processing
  • language:en
  • Short-container-title:Food and Bioproducts Processing

Author:

Salimi Khorshidi Ali,Hatcher Dave W.,Page John H.,Scanlon Martin G.

Funder

Natural Sciences and Engineering Research Council of Canada (NSERC)

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference34 articles.

1. Ultrasonic characterization of fresh yellow alkaline noodles;Bellido;Food Res. Int.,2010

2. Use of ultrasound to investigate glucose oxidase and storage effects on the rheological properties of cooked Asian noodles;Daugelaite;Cereal Chem.,2016

3. Use of ultrasound to discern differences in Asian noodles prepared across wheat classes and between varieties;Diep;Can. J. Plant Sci.,2014

4. Oriental noodle dough rheology: relationship to water absorption formulation, and work input during dough sheeting;Edwards;Cereal Chem.,1996

5. An experimental and theoretical investigation of bread dough sheeting;Engmann;Food Bioprod. Process.,2005

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