Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat

While precooking and processing have improved the quality of gluten-free noodles, the effects of different cooking temperatures on their quality—neither gluten-free noodles nor whole Tartary buckwheat noodles—have rarely been clarified. This study investigated the key role of moisture distribution i...

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Detalles Bibliográficos
Autores principales: Zou, Shuping, Wang, Lijuan, Wang, Aili, Zhang, Qian, Li, Zaigui, Qiu, Ju
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8625768/
https://www.ncbi.nlm.nih.gov/pubmed/34828823
http://dx.doi.org/10.3390/foods10112543

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8625768/
https://www.ncbi.nlm.nih.gov/pubmed/34828823
http://dx.doi.org/10.3390/foods10112543

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