Effect of low temperature extrusion-modified potato starch addition on properties of whole wheat dough and texture of whole wheat youtiao
Jiayu Cheng, Jiayu Wang, Fenglian Chen, Di Wu, Chengcheng Gao, Weiwei Cheng, Zhenjiong Wang, Xinchun Shen, Xiaozhi Tang, Xiaozhi Tang
Topics & Concepts
ExtrusionFood scienceStarch gelatinizationStarchWhole wheatExtrusion cookingWater contentWheat starchWhole grainsMoistureMaterials sciencePotato starchWheat flourTexture (cosmology)ChemistryComposite materialEngineeringArtificial intelligenceImage (mathematics)Geotechnical engineeringComputer scienceFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology