Preparation and textural properties of white salted noodles made with hard red winter wheat flour partially replaced by different levels of cross-linked phosphorylated RS4 wheat starch.

Hsieh, Chao-Feng; Wang, Li-Kun; Xu, Bin; Seib, Paul A; Shi, Yong-Cheng

Hsieh, Chao-Feng; Wang, Li-Kun; Xu, Bin; Seib, Paul A; Shi, Yong-Cheng.

Afiliação

Hsieh CF; Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA.
Wang LK; Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA.
Xu B; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Seib PA; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Shi YC; Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA.

J Sci Food Agric ; 100(15): 5334-5343, 2020 Dec.

Article em En | MEDLINE | ID: mdl-32533775

Assuntos

Farinha/análise; Manipulação de Alimentos/métodos; Amido/química; Triticum/química; Pão/análise; Culinária; Glutens/química; Dureza; Fosforilação; Triticum/classificação

Palavras-chave

RS4 resistant starch; extensibility; noodles; texture; vital wheat gluten; wheat protein isolate

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Amido / Triticum / Farinha / Manipulação de Alimentos Tipo de estudo: Evaluation_studies Idioma: En Ano de publicação: 2020 Tipo de documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google