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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Detalles Bibliográficos
Autores principales: Zhang, Qian, Yu, Jiangtao, Li, Kui, Bai, Junqiing, Zhang, Xiuyun, Lu, Yifan, Sun, Xiangxiang, Li, Wenhao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623661/
https://www.ncbi.nlm.nih.gov/pubmed/34829007
http://dx.doi.org/10.3390/foods10112727

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623661/
https://www.ncbi.nlm.nih.gov/pubmed/34829007
http://dx.doi.org/10.3390/foods10112727

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