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The Impact of High Amylose Maize Starch to Gluten Protein Ratio on the Processing Adaptability of Composite Noodles

To investigate the processing adaptability of high amylose maize starch (HAMS), gluten protein and oat bran in noodle products, the composite noodles were prepared using oat bran with different ratios (2∶2, 3∶2, 4∶2, 5∶2) of HAMS and gluten protein, and thermomechanical properties and dynamic rheolo...

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Hlavní autoři: YU Zi-xuan, FAN Ming-cong, LI Yan, WANG Li, QIAN Hai-feng
Médium: Artigo
Jazyk:Inglês
Vydáno: Academy of National Food and Strategic Reserves Administration 2024-07-01
Edice:Liang you shipin ke-ji
Témata:
high amylose maize starch
gluten protein
noodles
processing adaptability
eating quality
microstructure
On-line přístup:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240408
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