Effect of Whole Common Buckwheat Flour on the Rheological Properties of Wheat Dough and the Quality of Fresh Noodles
The present study tested the effect of addition of whole common buckwheat flour on the rheological properties of wheat dough, and the textural characteristics, water distribution, secondary structure and molecular mass distribution of proteins, microstructure, and color of fresh noodles. The results...
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| Formato: | Artigo |
| Idioma: | Inglês |
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China Food Publishing Company
2024-05-01
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| Series: | Shipin Kexue |
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| Acceso en liña: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-10-009.pdf |
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