Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers

Food Chemistry

Volumn 223, Issue , 2017, Pages 16-24

  Niu, Meng ^a,b   Hou, Gary G ^b   Kindelspire, Julie ^c   Krishnan, Padmanaban ^c   Zhao, Siming ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b Wheat Marketing Center Inc   (United States)

^c SOUTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Emulsifier; Enzyme; Microstructure; Texture; Whole wheat noodle

Indexed keywords

EMULSIFICATION; ENZYMES; GLUCOSE SENSORS; MICROSTRUCTURE; SCANNING ELECTRON MICROSCOPY; TEXTURES;

DEVELOPMENT TIME; EMULSIFIER; GLUCOSE OXIDASES (GOX); MICRO-STRUCTURAL; SENSORY PROPERTIES; STARCH GRANULES; TRANSGLUTAMINASES; WHOLE-WHEAT NOODLE;

GLUCOSE OXIDASE;

EMULSIFYING AGENT; ENDOXYLANASE; ENZYME; GLUCOSE OXIDASE; GLUTEN; PHOSPHATIDYLCHOLINE; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; SODIUM DERIVATIVE; SODIUM STEAROYL LACTATE; SOY LECITHIN; STARCH; UNCLASSIFIED DRUG; XYLAN ENDO 1,3 BETA XYLOSIDASE;

ARTICLE; CONTROLLED STUDY; DOUGH; ELASTICITY; EMULSION; ENZYME MODIFICATION; FOOD COMPOSITION; FOOD PROCESSING; FOOD QUALITY; FOOD TEXTURE; GELATINIZATION; HARDNESS; MOUTH; PASTA; SCANNING ELECTRON MICROSCOPY; SENSORY ANALYSIS; SENSORY EVALUATION; TASTE; WHEAT; WHEAT FLOUR; WHOLE GRAIN; WHOLE WHEAT DOUGH; WHOLE WHEAT NOODLE; ANALYSIS; CHEMISTRY; COOKING; DRUG EFFECTS; FLOUR; FOOD HANDLING; HUMAN; PHYSIOLOGY; PROCEDURES; ULTRASTRUCTURE;

COOKING; EMULSIFYING AGENTS; FLOUR; FOOD HANDLING; GLUTENS; HUMANS; MICROSCOPY, ELECTRON, SCANNING; TASTE; TRANSGLUTAMINASES; TRITICUM;

EID: 85006341663     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.12.021     Document Type: Article

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