Addition of 1, 4-α-glucan branching enzyme during the preparation of raw dough reduces the retrogradation and increases the slowly digestible fraction of starch in cooked noodles-Reference-Cited by-同舟云学术

Addition of 1, 4-α-glucan branching enzyme during the preparation of raw dough reduces the retrogradation and increases the slowly digestible fraction of starch in cooked noodles

Published:2022-03 Issue: Volume:104 Page:103431
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Ji Xiangqing,Zeng Cheng,Yang Dingkuan,Mu Siyu,Shi Yu,Huang Yicheng^ORCID,Lee Byung-Hoo,Li Dan^ORCID,Li Xiaolei

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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4. Impact of dairy ingredients on wheat flour dough rheology and bread properties;Iuga;Foods,2020

5. In vitro starch digestibility of noodles with various cereal flours and hydrocolloids;Jang;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2015

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