Effects of wheat bran with different colors on the qualities of dry noodles
作者： Xiaoyan Song , Wei Zhu , Yaqiong Pei , Zhilu Ai , Junying Chen
DOI: 10.1016/J.JCS.2013.08.005
关键词: Grinding 、 Particle-size distribution 、 Viscosity 、 Food science 、 Materials science 、 Bran
摘要: Abstract White, blue, black and purple red wheat bran powders were prepared by ultrafine grinding to the particle size distribution of 0.5–100 μm. The effects addition on qualities dry Chinese noodles investigated. Rapid Visco Analyzer results suggested that peak viscosity, hot paste cool breakdown viscosity setback blends decreased with increasing levels from 2.0% 6.0% (P
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