Xiong et al., 2021 - Google Patents
Effect of characteristics of different wheat flours on the quality of fermented hollow noodlesXiong et al., 2021
View PDF- Document ID
- 17663284661771741568
- Author
- Xiong X
- Liu C
- Song M
- Zheng X
- Publication year
- Publication venue
- Food Science & Nutrition
External Links
Snippet
Hollow noodles, also known as Kongxin noodles in China, are traditionally hand‐made noodles produced by spontaneous fermentation. It is easy to cook, nutrient‐rich, and delicious. However, it is difficult to realize industrial production by spontaneous fermentation …
- 235000012149 noodles 0 title abstract description 136
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Xiong et al. | Effect of characteristics of different wheat flours on the quality of fermented hollow noodles | |
| Collado et al. | Bihon‐type noodles from heat‐moisture‐treated sweet potato starch | |
| Flores-Silva et al. | Gluten-free spaghetti made with chickpea, unripe plantain and maize flours: functional and chemical properties and starch digestibility | |
| Gulia et al. | Instant noodles: processing, quality, and nutritional aspects | |
| Wang et al. | Studies on quality of potato flour blends with rice flour for making extruded noodles | |
| Ahmed et al. | Quality evaluation of noodles prepared from blending of broken rice and wheat flour | |
| Njintang et al. | Effect of taro (Colocasia esculenta) flour addition on the functional and alveographic properties of wheat flour and dough | |
| Padalino et al. | Effect of durum wheat cultivars on physico‐chemical and sensory properties of spaghetti | |
| Malik et al. | Optimisation of process for development of nutritionally enriched multigrain bread | |
| Rachman et al. | Gluten‐free pasta production from banana and cassava flours with egg white protein and soy protein addition | |
| Zhao et al. | Quality evaluation of steam reheated frozen steamed bread | |
| Li et al. | Effects of corn distillers dried grains on dough properties and quality of Chinese steamed bread | |
| Li et al. | Effects of different cultivars and particle sizes of non‐degermed millet flour fractions on the physical and texture properties of Chinese steamed bread | |
| Deng et al. | Nutritional components, in vitro digestibility, and textural properties of cookies made from whole hull‐less barley | |
| Rachman et al. | Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta | |
| Gong et al. | Effects of fermentation on compositions, color, and functional properties of gelatinized potato flours | |
| Ahmad et al. | Textural and cooking qualities of dry Laksa noodle made from semi‐wet and wet MR253 flours | |
| Amin et al. | Structural properties of high-protein, low glycaemic index (GI) rice flour | |
| Zhang et al. | Effects of green wheat flour on textural properties, digestive and flavor characteristics of the noodles | |
| Zeng et al. | Effect of fermentation methods on properties of dough and whole wheat bread | |
| Li et al. | Preparation and application of potato flour with low gelatinization degree using flash drying | |
| Sun et al. | Changes of gelation behavior, water distribution and digestibility of protein-starch mixtures in the oat dough/batter model affected by water | |
| Liu et al. | Effects of vacuum degree on the water status, physicochemical properties and microstructure of fast frozen dumpling wrappers | |
| Odabas et al. | Partial replacement of starch‐based flours with quinoa or yellow lentil flour in the production of gluten‐free noodles | |
| Li et al. | Effects of different crop starches on the cooking quality of Chinese dried noodles |