Wheat noodles enriched with A‐type and/or B‐type wheat starch: physical, thermal and textural properties of dough sheet and noodle samples from different noodle‐making process-Reference-Cited by-同舟云学术

Wheat noodles enriched with A‐type and/or B‐type wheat starch: physical, thermal and textural properties of dough sheet and noodle samples from different noodle‐making process

Published:2021-01-18 Issue:6 Volume:56 Page:3111-3122
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Hong Jing¹,An Di¹,Wang Mansheng²,Liu Chong¹^ORCID,Buckow Roman³^ORCID,Li Limin¹,Zheng Xueling¹^ORCID,Bian Ke¹

Affiliation:

1. School of Grain, Oil and Food Science Henan University of Technology Zhengzhou450001China

2. Institute of Bast Fiber Crops Chinese Academy of Agricultural Sciences Changsha410205China

3. CSIRO, Agriculture and Food Werribee Vic.3030Australia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14954

Reference39 articles.

1. Characterization and modeling of the A- and B-granule starches of wheat, triticale, and barley

2. Study of the impact of wheat flour type, flour particle size and protein content in a cake-like dough: Proton mobility and rheological properties assessment

3. Pasting and swelling properties of wheat flour and starch in relation to amylose content

4. Fractionation of wheat and wheat flour into starch and gluten: overview of the main processes and the factors involved

5. Chemical composition and functional properties of native chestnut starch (Castanea sativa Mill)

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