The Rheological Performance and Structure of Wheat/Acorn Composite Dough and the Quality and In Vitro Digestibility of Its Noodles

Wheat flour was partially replaced by debittered acorn flour (DAF) with 0%, 10%, 15%, 20% as well as 25%. Rheological properties of wheat/acorn dough and quality and in vitro digestibility of its noodles were determined. Results showed that DAF addition significantly improved pasting viscosity and d...

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Autores principales: Qian Zhang, Jiangtao Yu, Kui Li, Junqiing Bai, Xiuyun Zhang, Yifan Lu, Xiangxiang Sun, Wenhao Li
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
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Acceso en línea:https://doaj.org/article/3832fe42420e47af9366738516dc28e0
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