Effects of Heat-Moisture Treatment Whole Tartary Buckwheat Flour on Processing Characteristics, Organoleptic Quality, and Flavor of Noodles

The effects of heat-moisture treatment whole tartary buckwheat flour (HTBF) with different contents on the pasting properties and hydration characteristics of tartary buckwheat noodle mix flour (TBMF), dough moisture distribution, cooking properties, texture properties, and flavor of noodles were st...

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Detalles Bibliográficos
Autores principales: Li, Yunlong, Chen, Wenwen, Li, Hongmei, Dong, Jilin, Shen, Ruiling
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9740211/
https://www.ncbi.nlm.nih.gov/pubmed/36496630
http://dx.doi.org/10.3390/foods11233822

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9740211/
https://www.ncbi.nlm.nih.gov/pubmed/36496630
http://dx.doi.org/10.3390/foods11233822

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