Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysis
Author:
Affiliation:
1. School of Food and Biological Engineering, Jiangsu University Zhenjiang China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12539
Reference33 articles.
1. PREDICTION OF EXTENSOGRAPH PROPERTIES OF WHEAT-FLOUR DOUGH: ARTIFICIAL NEURAL NETWORKS AND A GENETIC ALGORITHM APPROACH
2. The Structure of the Gluten Network in Dough: a Study using Environmental Scanning Electron Microscopy
3. Influence of Gliadin and Glutenin Fractions on Rheological, Pasting, and Textural Properties of Dough
4. Enhancing dough-making rheological performance of wheat flour by transglutaminase and vital gluten supplementation
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