Effects of dough resting time and saturated steam pre-treatment on the textural properties of superheated steam processed instant asian noodles

Canadian Biosystems Engineering / Le Genie des biosystems au Canada

Volumn 50, Issue , 2008, Pages

  Pronyk, C ^a   Cenkowski, S ^a   Muir, W E ^a   Lukow, O M ^b   Wyatt, J ^a   Nicholson, D ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

^b Cereal Research Centre   (Canada)

Author keywords

Noodles; Resting time; Starch gelatinization; Superheated steam; Textural properties

Indexed keywords

PRE-TREATMENT; PROCESSING METHOD; PROCESSING TECHNIQUE; SATURATED STEAM; SMALL SAMPLE SIZE; STARCH GELATINIZATION; SUPERHEATED STEAM; TEXTURAL CHARACTERISTIC; TEXTURAL PROPERTIES;

GELATION; PROCESSING; STARCH;

STEAM;

EID: 77951840295     PISSN: 14929058     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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