Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles

Effects of ginkgo biloba powder (GBP) on the chemical, physicochemical properties and quality of dough and fresh wet noodles were investigated. Lower contents of gluten and starch, and higher contents of fibre, amylose and flavonoids in GBP than wheat flour, were detected. Water absorption of dough...

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Detalles Bibliográficos
Autores principales: Li, Liangyi, Zhou, Wenhua, Wu, Anqi, Qian, Xin, Xie, Le, Zhou, Xiaojie, Zhang, Lin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909626/
https://www.ncbi.nlm.nih.gov/pubmed/35267331
http://dx.doi.org/10.3390/foods11050698

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909626/
https://www.ncbi.nlm.nih.gov/pubmed/35267331
http://dx.doi.org/10.3390/foods11050698

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