The influence of emulsifiers on the rheological properties of wheat flour dough and quality of fried instant noodles

LWT

Volumn 53, Issue 1, 2013, Pages 61-69

  Ding, Shiyong ^a   Yang, Jun ^b  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b Frito Lay   (United States)

Author keywords

Emulsifier; Instant noodle; Rheological characteristics of wheat flour dough

Indexed keywords

EMULSIFICATION; EMULSIONS; GELATION; QUALITY CONTROL; RHEOLOGY;

DIACETYL; DOUGH RHEOLOGICAL PROPERTIES; EMULSIFIER; INSTANT NOODLE; POLYSORBATES; RHEOLOGICAL CHARACTERISTIC OF WHEAT FLOUR DOUGH; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL PROPERTY; TARTARIC ESTERS; WHEAT-FLOUR DOUGH;

SCANNING ELECTRON MICROSCOPY;

TRITICUM AESTIVUM;

EID: 84876707657     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.01.031     Document Type: Article

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