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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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Principais autores: Yiqing Zhu, Xuecong Wang, Xinyu Zhang, Yan Du, Feng Liang, Fan Zhang, Chongyi Wu, Qingyu Zhao, Qun Shen
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2024-09-01
coleção:Foods
Assuntos:
extruded highland barley flour
thermomechanical properties
quality characteristics
fresh wet noodles
starch digestion
Acesso em linha:https://www.mdpi.com/2304-8158/13/19/3105
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