Effect of heat-moisture treatment of germinated wheat on the quality of Chinese white salted noodles-Reference-Cited by-同舟云学术

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Effect of heat-moisture treatment of germinated wheat on the quality of Chinese white salted noodles

Published:2018-11-29 Issue:1 Volume:96 Page:115-128
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Liu Chong¹,Jiang Xiaoxiao¹,Wang Junjun¹,Li Limin¹,Bian Ke¹,Guan Erqi¹,Zheng Xueling¹^ORCID

Affiliation:

1. College of Grain and Food; Henan University of Technology; Zhengzhou China

Funder

National Natural Science Foundation of China

Special Fund for the Construction of Wheat Technology System in Henan Province

Key Scientific and Technological Research Projects of Henan Education Department

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/cche.10115/fullpdf

Reference42 articles.

1. Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours;Bucsella;Food Chemistry,2016

2. Rheological and stability aspects of dry and hydrothermally heat treated aleurone-rich wheat milling fraction;Bucsella;Food Chemistry,2017

3. An investigation on the effect of heat-moisture treatment on baking quality of wheat by using response surface methodology;Cetiner;Journal of Cereal Science,2017

4. In vitro digestion and physicochemical properties of wheat starch/flour modified by heat-moisture treatment;Chen;Journal of Cereal Science,2015

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