Rheological and microstructural properties of noodle dough with purple-fleshed potato (Solanum tuberosum L.) flours: grinding kinetics and effects of particle size
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DOI: 10.1080/19476337.2017.1366950
Abstract: ABSTRACT We investigated the grinding kinetics of purple-fleshed potato (PFP) and the effects of particle size and damaged starch content of PFP powder (PFP flour [PFPF]) on rheological and microstructural characteristics of noodle dough. Grinding… read more here.
Keywords: fleshed potato; particle size; purple fleshed; grinding kinetics ... See more keywords
Changes of lipids in noodle dough and dried noodles during industrial processing.
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DOI: 10.1111/1750-3841.15844
Abstract: This study investigated the changes of lipids during the industrial preparation of noodle dough and dried noodles, including the hydration, sheeting, and drying processes. The results showed that industrial processing markedly influenced the stability of… read more here.
Keywords: processing; changes lipids; industrial processing; dried noodles ... See more keywords