Journal of the science of food and agricultureCookingTriticumInulinGlutensFlour
Effect of phosphorylated long-chain inulin with different degrees of substitution on the quality of wheat noodles: cooking, texture and physicochemical properties.
Ziyu Wang, Xin Wang, Yu Tang, Weiwei Qi, Chonghui Yue, Zhouya Bai, Peiyan Li, Yuanyuan Chen, Kangyi Zhang, Denglin Luo
Published: 202610.1002/jsfa.70282
Abstract
BACKGROUND: The present study systematically investigated the effects of phosphorylated long-chain inulin (PFXL) with different degrees of substitution on the quality characteristics of noodles. RESULTS: The results showed that the groups with PFXL a…
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