Effect of Eucommia ulmoides leaf powder substitution on dough physicochemical properties and dried noodle quality

The effect of Eucommia ulmoides leaf powder (EULP) addition at 5 %–20 % levels on dough physicochemical properties and dried noodles quality was assessed. EULP significantly inhibited starch gelatinization (p < 0.05). The assessments of gluten index, farinogram, moisture distribution, and microstruc...

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Auteurs principaux:	Xin Ning, Jing Li, Lanlan Liang, Xiaodong Zheng, Weihua Gong, Lina Chen, Cancan Shi, Ziru Dai, Jinming Lu, Lei Wang
Format:	Artigo
Langue:	Inglês
Publié:	Elsevier 2025-12-01
Collection:	Food Chemistry: X
Sujets:	Dried noodles Eucommia ulmoides leaf powder Dough Quality Flavor
Accès en ligne:	http://www.sciencedirect.com/science/article/pii/S2590157525011526
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