Effect of arrowhead starch on the quality of fresh noodles

Objective: In order to explore the effect of arrowhead starch on the quality of fresh noodles, arrowhead starch in different proportions were added into wheat core powder to make fresh noodles. Methods: The cooking characteristics, color, sensory evaluation, texture characteristics and GC-MS of fres...

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Bibliographic Details
Published in:Shipin yu jixie
Main Authors: LU Ting-ting, JI De-rong, LUO Yan-chen, DUAN Li-li, ZHENG Jing
Format: Article
Language:English
Published: The Editorial Office of Food and Machinery 2022-07-01
Subjects:
arrowhead starch
fresh noodles
cooking characteristics
texture characteristics
volatile flavor components
Online Access:http://www.ifoodmm.com/spyjxen/article/abstract/20220136

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http://www.ifoodmm.com/spyjxen/article/abstract/20220136

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