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- W2350202213 abstract "This paver aims to study rheological properties of bean dregs to dough and craft bean dregs noodle,the result shows that bean dregs in certain scope may improve rheological properties of silty clay and stretch.Adding a certain amount of soybean residue can improve the rheological characteristics of the flour.To the chosen flour,the consistency,formation time,stability time and silty index fist increased then decreased.When adding 7.5 % bean dregs,all of these indicators reach the highest uhile weakening level get to the lowest.Stretching energy,extension resistance,the maximum extension resistance,the draw ratio and the maximum draw ratio increased along with the increasing addition of bean dregs and the degree of extensibility decreasd.The quality of flour also improved with the increasing addition of bean dregs bean dregs noodles reaching the optimum conditions are as follows: 16% of its adding bean dregs,xanthan gum its adding 0.20 percent,its adding sodium polyphosphate 0.05%,CSL-SSL its adding 0.28%." @default.
- W2350202213 created "2016-06-24" @default.
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- W2350202213 date "2011-01-01" @default.
- W2350202213 modified "2023-09-26" @default.
- W2350202213 title "Effects of bean dregs on rheological properties to dough and craft bean dregs noodle" @default.
- W2350202213 hasPublicationYear "2011" @default.
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