Effects of protein content, glutenin-to-gliadin ratio, amylose content, and starch damage on textural properties of chinese fresh white noodles

Cereal Chemistry

Volumn 88, Issue 3, 2011, Pages 296-301

  Zhang, Shao Bing ^a   Lu, Qi Yu ^a   Yang, Hongshun ^a   Meng, Dan Dan ^a  

^a HENAN UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

CYCLODEXTRINS; PROTEINS; STARCH; TENSILE STRENGTH; WATER ABSORPTION;

AMYLOSE CONTENT; BREAKING LENGTH; GLUTENIN; PEAK VISCOSITIES; PROTEIN CONTENTS; STARCH AMYLOSE; STARCH DAMAGES; TENSILE BREAKING; TEXTURAL PROPERTIES;

HARDNESS;

EID: 79958154701     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-05-10-0072     Document Type: Article

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