Effect of salt and kansui on rheology, water mobility and physicochemical properties of long-chain inulin non-fermented dough and its noodles quality
Chonghui Yue, Yu Tang, Huainan Peng, Ziyu Wang, Ying Zhu, Menghan Chang, Xiaojing Wang, Yueyue Wang, Xuan Li, Denglin Luo
Topics & Concepts
Food scienceInulinChemistryGlutenSalt (chemistry)CrystallinityStarchFermentationDietary fibreOrganic chemistryCrystallographyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides and Plant Cell Walls