Hydration and plasticization effects of maltodextrin on the structure and cooking quality of extruded whole buckwheat noodles
Xiang Xu, Chengcheng Gao, Jingwen Xu, Linghan Meng, Zhenjiong Wang, Yuling Yang, Xinchun Shen, Xiaozhi Tang
Topics & Concepts
ChewinessMaltodextrinFood scienceCrystallinityChemistryPlasticizerStarchElongationAmyloseHydrogen bondMoleculeCrystallographyMaterials scienceChromatographyOrganic chemistrySpray dryingUltimate tensile strengthMetallurgyFood composition and propertiesSeed and Plant BiochemistryMicrobial Metabolites in Food Biotechnology