2009•Food Science and Technology InternationalRequires access

Effection of the wheat starch on the noodle quality

YU Xin-ying

Abstract

reconstitution method was used in this study. Wheat starch were added into wheat flour in order to change starch content range. Typical Chinese fresh noodles were made from these mixtures and their textures were measured by texture analyser at compression and extension mode. Also the color of noodles were assessed. The effects of wheat starch on Chinese noodles were studied.

About this research paper

What this paper is about

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Key concepts: Food science, Starch, Wheat starch, Wheat flour, Texture (cosmology), Mathematics, Chemistry, Computer science