Influence of Sheeting Gap on the Quality of Fresh Wheat Noodles from the Perspective of Water Migration

This study was conducted to analyze the moisture characteristics, microstructure and macroscopic quality of fresh wheat noodles processed at three sheeting gaps: 0.9, 1.5 and 2.2 mm. The results showed that water affected the macroscopic quality of fresh noodles mainly through two ways: directly and...

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Bibliographic Details

Published in:	Shipin Kexue
Main Author:	LIU Ling, MA Xinxin, SHI Zhaojian, HU Xinzhong
Format:	Article
Language:	English
Published:	China Food Publishing Company 2023-02-01
Subjects:	water hydrogen protons; fresh wheat noodles; sheeting gaps; microstructure; noodle quality
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-4-021.pdf