Effect of NaCl on rheological properties of dough and noodle quality-Reference-Cited by-同舟云学术

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Effect of NaCl on rheological properties of dough and noodle quality

Published:2020-05 Issue: Volume:93 Page:102936
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Fan Huiping,Fu Feng,Chen Yuehua,Liu Mei,Ai Zhilu,Bian Ke

Funder

Henan University of Technology

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference29 articles.

1. Approved Methods of the American Association of Cereal Chemists;AACC-Amecican Association of Cereal Chemists,2010

2. Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes;Beck;J. Sci. Food Agric.,2012

3. On the elasticity of wheat gluten;Belton;J. Cereal. Sci.,1999

4. The effects of acetylated potato starch and sodium carboxymethyl cellulose on the quality of instant fried noodles;Choy;Food Hydrocolloids,2012

5. The influence of emulsifiers on the rheological properties of wheat flour dough and quality of fried instant noodles;Ding;LWT - Food Sci. Technol.,2013

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1. Spore germination and lactic acid combined treatment: A new processing strategy for the shelf-life extension of instant wet noodles;International Journal of Food Microbiology;2024-10

2. Effect of NaCl on heat-denatured wheat gluten in freeze-thaw cycles: Physicochemical properties and molecular structure;LWT;2024-09

3. Effect of Flammulina velutipes Soluble Dietary Fiber on Dough Processing Characteristics and Micro-Fermented Dried Noodles Quality Properties;Foods;2024-08-30

4. Effect of phosphorylated long‐chain inulin on the quality characteristics of fresh noodles;eFood;2024-08-21

5. Changes in rheology and components during the processing of Chinese traditional handmade hollow dried noodle;Food Research International;2024-08

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