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Effect of sheeting thickness on the processing quality of wheat-oat blended flour noodles

  • Published:2021-05 Issue: Volume:99 Page:103223
  • ISSN:0733-5210
  • Container-title:Journal of Cereal Science
  • language:en
  • Short-container-title:Journal of Cereal Science

Author:

Shi Zhaojian,Liu Ling,Zhang Kailong,Wang Xiaolong,Ma Zhen,Ren Tian,Li Xiaoping,Xu Bin,Hu Xinzhong

Funder

Shaanxi Province Department of Science and Technology

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. The formation of dough and gluten - a study by scanning electron microscopy;Amend;Zeitschrift für Lebensmittel-Untersuchung und-Forschung,1990

2. Reactivity of wheat gluten protein during mechanical mixing: radical and nucleophilic reactions for the addition of molecules on sulfur;Auvergne;Biomacromolecules,2008

3. Protein network analysis - a new approach for quantifying wheat dough microstructure;Bernklau;Food Res. Int.,2016

4. Breadmaking studied by light and transmission electron microscopy;Bechtel;Cereal Chem.,1978

5. Determination of sh- and ss-groups in some food proteins using ellman's reagent;Beveridge;J. Food Sci.,1974
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