Effect of superfine green tea powder on the thermodynamic, rheological and fresh noodle making properties of wheat flour

LWT

Volumn 46, Issue 1, 2012, Pages 23-28

  Li, Man ^a   Zhang, Jia Hui ^a   Zhu, Ke Xue ^a   Peng, Wei ^a   Zhang, Shi Kang ^b   Wang, Bin ^b   Zhu, Yue Jin ^b   Zhou, Hui Ming ^a  

^a JIANGNAN UNIVERSITY   (China)

^b Federation of Supply and Marketing Cooperatives   (China)

Author keywords

Fresh noodle; Quality; Superfine green tea powder; Wheat dough

Indexed keywords

GELATION; IMAGE QUALITY; QUALITY CONTROL; TEXTURES;

COOKING QUALITY; FRESH NOODLE; GREEN TEA; OVERALL ACCEPTABILITY; RHEOLOGICAL PROPERTY; SENSORY CHARACTERISTICS; TEXTURE PROPERTIES; WHEAT DOUGH;

TEA;

TRITICUM AESTIVUM;

EID: 83955163611     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.11.005     Document Type: Article

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