The Effects of Adding Extruded Highland Barley Flour on the Thermomechanical Properties of Wheat Flour Dough and the Overall Quality of Fresh Wet Noodles

This study examined how adding extruded highland barley flour (EHBF) affects the thermomechanical properties of wheat flour dough and the overall quality of fresh wet noodles. EHBF increased the gel strength and pasting temperature of wheat flour compared to regular highland barley flour. Moreover,...

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Bibliographic Details

Published in:	Foods
Main Authors:	Yiqing Zhu, Xuecong Wang, Xinyu Zhang, Yan Du, Feng Liang, Fan Zhang, Chongyi Wu, Qingyu Zhao, Qun Shen
Format:	Article
Language:	English
Published:	MDPI AG 2024-09-01
Subjects:	extruded highland barley flour thermomechanical properties quality characteristics fresh wet noodles starch digestion
Online Access:	https://www.mdpi.com/2304-8158/13/19/3105