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- W2393862579 abstract "With single factor and orthogonal test design,adding the super-fine bran into noodles,the processing technology of bran noodles was optimized to produce high-fiber purple wheat noodles rich in natural pigments.The results showed that the optimal formula is superfine grinding bran 5%,salt 0.5%,compound phosphate 0.6%,L-ascorbic acid 0.025%,guar gum 0.2%.The strip-breaking rate of the noodles is 0,cooking loss rate is 5.5%,in which contents of protein and crude fiber was increased by 63.3% and 116.6% compared with ordinary noodles,while 23.6% lower in starch content." @default.
- W2393862579 created "2016-06-24" @default.
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- W2393862579 date "2012-01-01" @default.
- W2393862579 modified "2023-09-23" @default.
- W2393862579 title "Process Optimization of High-fiber Purple Wheat Noodles" @default.
- W2393862579 hasPublicationYear "2012" @default.
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