The Effects of Adding Extruded Highland Barley Flour on the Thermomechanical Properties of Wheat Flour Dough and the Overall Quality of Fresh Wet Noodles

This study examined how adding extruded highland barley flour (EHBF) affects the thermomechanical properties of wheat flour dough and the overall quality of fresh wet noodles. EHBF increased the gel strength and pasting temperature of wheat flour compared to regular highland barley flour. Moreover,...

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Autores principales:	Yiqing Zhu, Xuecong Wang, Xinyu Zhang, Yan Du, Feng Liang, Fan Zhang, Chongyi Wu, Qingyu Zhao, Qun Shen
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2024-09-01
Colección:	Foods
Materias:	extruded highland barley flour thermomechanical properties quality characteristics fresh wet noodles starch digestion
Acceso en línea:	https://www.mdpi.com/2304-8158/13/19/3105
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