Thermomechanical Properties of Dough and Quality of Noodles Made from Wheat Flour Supplemented with Different Grades of Tartary Buckwheat (Fagopyrum tataricum Gaertn.) Flour

Food and Bioprocess Technology

Volumn 6, Issue 8, 2013, Pages 1953-1962

  Han, Lihong ^a,b   Zhou, Yun ^a   Tatsumi, Eizo ^c   Shen, Qun ^a   Cheng, Yongqiang ^a   Li, Lite ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b Ningxia Teachers College   (China)

^c JAPAN INTERNATIONAL RESEARCH CENTER FOR AGRICULTURAL SCIENCES   (Japan)

Author keywords

Cooking quality; Tartary buckwheat flour; Texture; Thermomechanical properties; Wheat noodle

Indexed keywords

COOKING QUALITY; DIFFERENT PROPORTIONS; FAGOPYRUM TATARICUM; SENSORY EVALUATION; SIGNIFICANT DIFFERENCES; TARTARY BUCKWHEAT; THERMOMECHANICAL PROPERTIES; WHEAT NOODLE;

FOOD PROCESSING; FOOD TECHNOLOGY; TECHNOLOGY; TEXTURES;

TENSILE STRENGTH;

FAGOPYRUM; FAGOPYRUM TATARICUM; TRITICUM AESTIVUM;

EID: 84880933214     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0831-8     Document Type: Article

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