Effects of Flour Extraction Rate, Added Water, and Salt on Color and Texture of Chinese White Noodles-Reference-Cited by-同舟云学术

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Effects of Flour Extraction Rate, Added Water, and Salt on Color and Texture of Chinese White Noodles

Published:2009-07 Issue:4 Volume:86 Page:477-485
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Ye Yili¹,Zhang Yan¹,Yan Jun¹²,Zhang Yong¹,He Zhonghu¹³⁴,Huang Sidi⁵,Quail Kenneth J.⁵

Affiliation:

1. Institute of Crop Science/National Wheat Improvement Center, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100081, China.

2. Institute of Cotton Research, Chinese Academy of Agricultural Sciences, Anyang, Henan 455112, China.

3. CIMMYT China Office, c/o CAAS, Beijing 100081, China.

4. Corresponding author. E-mail: zhhe@public3.bta.net.cn

5. BRI Australia Ltd, PO Box 7, North Ryde, NSW 2113, Australia.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-86-4-0477

Reference53 articles.

1. The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours

2. Further evaluation of the flour swelling volume test for identifying wheats potentially suitable for Japanese noodles

3. Starch and Protein Quality Requirements of Japanese Alkaline Noodles (Ramen)

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