Effect of kansui addition on dough rheology and quality characteristics of chickpea-wheat composite flour-based noodles and the underlying mechanism

Author:

Jia Fangyuan,Ma ZhenORCID,Wang Xiaolong,Li XiaopingORCID,Liu Liu,Hu Xinzhong

Funder

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities of China

Funded Projects for the Academic Leaders and Academic Backbones, Shaanxi Normal University

Shaanxi International Science and Technology Cooperation Bases

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. AACC. (2000). Approved method of the American Association of Cereal Chemists (10th ed.), St., Paul, Minnesota, US, pp. 76–21.

2. Approved methods of the American Association of Cereal Chemists;AACC,2010

3. Consumption of nuts and legumes and risk of incident ischemic heart disease, stroke, and diabetes: A systematic review and meta-analysis;Afshin;The American Journal of Clinical Nutrition,2014

4. Chemical structure of flavonoid compounds in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles;Asenstorfer;Journal of Cereal Science,2006

5. The chemistry of bread making: The role of salt to ensure optimal functionality of its constituents;Avramenko;Food Reviews International,2018

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