Jianfang Zhang
Abstract
From wheat starch structure,composition,pasting properties,viscosity parameter and noodle quality,expansion potential of such characters one by one;noodles made of wheat quality improvement: not only consider the protein quality,closely related with the pasting properties of wheat,starch properties should also be seriously affected.
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From wheat starch structure,composition,pasting properties,viscosity parameter and noodle quality,expansion potential of such characters one by one;noodles made of wheat quality improvement: not only consider the protein quality,closely related with the pasting properties of wheat,starch properties should also be seriously affected.
Key concepts: Starch, Food science, Wheat starch, Viscosity, Mathematics, Chemistry, Biotechnology, Biology