Retrogradation behavior of extruded whole buckwheat noodles: An innovative water pre-cooling retrogradation treatment
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2021.103234
Abstract: Abstract In this study, effects of different retrogradation treatments including room temperature retrogradation (25-RT), 4 °C refrigerator retrogradation (4-LT), 4 °C water pre-cooling for 10 s (4-WP), 4 °C water pre-cooling for 10 s plus 4 °C refrigerator retrogradation (4-WP+4-LT) on… read more here.
Keywords: water; treatment; pre cooling; whole buckwheat ... See more keywords
Effects of Jet Milling on the Physicochemical Properties of Buckwheat Flour and the Quality Characteristics of Extruded Whole Buckwheat Noodles
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11182722
Abstract: The effects of jet milling on the physicochemical properties of buckwheat flour and the quality characteristics of extruded whole buckwheat noodles (WBN) were investigated in this study. The results reveal that the application of jet… read more here.
Keywords: buckwheat flour; buckwheat noodles; extruded whole; jet milling ... See more keywords