Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour-Reference-Cited by-同舟云学术

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Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour

Published:2020-05-13 Issue:10 Volume:55 Page:3350-3360
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Zhao Bo¹^ORCID,Shang Jiaying²,Wang Lili¹,Liu Liya¹,Tong LiTao¹^ORCID,Zhou Xianrong¹,Wang Shanshan³,Zhang Yuhong³,Zhou Sumei¹

Affiliation:

1. Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China

2. College of Grain and Food Henan University of Technology Zhengzhou 450000 Henan China

3. Tibet Academy of Agricultural and Animal Husbandry Sciences Lhasa 850000 Tibet China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14599

Reference38 articles.

1. American Association of Cereal Chemists(2000).Approved Methods of the AACC(10th ed.). Method 66‐50.AACC International St. Paul MN.

2. Effect of wheat dietary fibres on bread dough development and rheological properties

3. Semi-sweet biscuit making potential of soft wheat flour patent, middle-cut and clear mill streams made with native and reconstituted flours

4. Influence of replacing wheat bran with barley bran on dough rheology, digestibility and retrogradation behavior of chapatti

5. Impact of Dietary Polyphenols on Carbohydrate Metabolism

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