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Performance comparison between different hydrocolloids to improve properties of dough and noodles made from maize-based composite dough

The effect of hydrocolloids xanthan gum (XG), sodium alginate (SA) and sodium carboxymethyl cellulose (CMCNa) on the properties and noodle quality of maize-based composite dough has been studied. The composite flour showed more comprehensive nutritional characteristics than maize flour. Rheological...

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Principais autores: Yuan Jiang, Sihan Cheng, Jingru He, Zejia Zhou, Xiangzhen Ge
Format: Artigo
Sprog:Inglês
Udgivet: Elsevier 2025-04-01
Serier:Food Chemistry: X
Fag:
Hydrocolloids
Maize-based composite
Physicochemical properties
Online adgang:http://www.sciencedirect.com/science/article/pii/S2590157525002081
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