Synergistic effects of calcium hydroxide and konjac glucomannan (KGM) on the thermomechanical properties of buckwheat flour and the quality of buckwheat noodles

Journal of Texture Studies

Volumn 45, Issue 6, 2014, Pages 420-429

  Han, Lihong ^a,b   Cheng, Yongqiang ^b   Zhang, Qiang ^a   Ma, Haijun ^a   Tatsumi, Eizo ^c   Li, Lite ^b  

^a North University for Nationalities   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

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

Author keywords

Buckwheat flour; Calcium hydroxide; Cooking properties; Konjac glucomannan; Texture; Thermomechanical properties

Indexed keywords

HYDRATED LIME; LIME; TENSILE STRENGTH; TEXTURES;

BUCKWHEAT FLOUR; COOKING PROPERTIES; FOOD PRODUCTION; KONJAC GLUCOMANNAN; MICROSTRUCTURAL ANALYSIS; RHEOLOGICAL BEHAVIORS; SYNERGISTIC EFFECT; THERMOMECHANICAL PROPERTIES;

CROPS;

EID: 84916880091     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12093     Document Type: Article

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