Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles

Food Science and Technology International

Volumn 20, Issue 3, 2014, Pages 171-182

  Gulia, Neelam ^a   Khatkar, B S ^a  

^a GURU JAMBHESHWAR UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

cooking quality; dough rheology; instant noodle; Mixolab; oil uptake; textural properties; Wheat flour

Indexed keywords

ELASTICITY; HARDNESS; PROTEINS; STARCH;

COOKING QUALITY; DOUGH RHEOLOGY; INSTANT NOODLE; MIXOLAB; OIL UPTAKES; TEXTURAL PROPERTIES; WHEAT FLOURS;

OILS AND FATS;

SOYBEAN OIL; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; COOKING; COOKING QUALITY; DOUGH RHEOLOGY; FLOUR; FOOD HANDLING; FOOD QUALITY; HUMAN; INSTANT NOODLE; MECHANICS; MIXOLAB; OIL UPTAKE; SCANNING ELECTRON MICROSCOPY; SENSATION; SPECIES DIFFERENCE; TEXTURAL PROPERTIES; THERMODYNAMICS; WHEAT; WHEAT FLOUR;

COOKING QUALITY; DOUGH RHEOLOGY; INSTANT NOODLE; MIXOLAB; OIL UPTAKE; TEXTURAL PROPERTIES; WHEAT FLOUR;

COOKING; FLOUR; FOOD QUALITY; FOOD TECHNOLOGY; HUMANS; MECHANICAL PHENOMENA; MICROSCOPY, ELECTRON, SCANNING; PLANT PROTEINS; SENSATION; SOYBEAN OIL; SPECIES SPECIFICITY; THERMODYNAMICS; TRITICUM;

EID: 84898938074     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013213476076     Document Type: Article

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