FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W2892043949> ?p ?o ?g. }

• W2892043949 endingPage "374" @default.
• W2892043949 startingPage "366" @default.
• W2892043949 abstract "Purpose: This study assessed the quality of commercial Korean domestic wheat flours and their dry noodle-making performance. Methods: Six commercial Korean domestic wheat flours produced from different millers and a commercial all-purpose flour as a control were analyzed for moisture, ash and protein contents, solvent retention capacity (SRC), mixograph, and noodle making performance of dry noodles. Results: The moisture content of the commercial Korean domestic wheat flours varied according to the millers. The ash content of them was significantly higher than that of commercial all-purpose flour. The SRC results showed all Korean domestic flours had much lower lactic acid SRC values and gluten performance index (GPI) than the control. Mixograph data showed that one of the commercial Korean domestic flours (flour D) showed a very narrow bandwidth due to the higher damaged starch and arabinoxylan contribution based on high sodium carbonate and sucrose SRC values. Dry noodles made with commercial Korean domestic wheat flours produced significantly higher turbidity of cooked water and weight gain of cooked noodle than that with the control flour. In addition, the texture of cooked noodles made with commercial Korean domestic wheat flours was less viscoelastic, as illustrated by the less springiness, cohesiveness, gumminess and chewiness, compared to the control. Conclusion: Overall, the dry noodle-making performance of commercial Korean domestic wheat flours was inferior to that of commercial all-purpose flour due to the higher ash content and lower GPI. Lowering milling extraction and application of enzymes for reducing water absorption capacity of flour might improve the dry noodle-making performance." @default.
• W2892043949 created "2018-09-27" @default.
• W2892043949 creator A5002024174 @default.
• W2892043949 creator A5023384141 @default.
• W2892043949 creator A5039578043 @default.
• W2892043949 creator A5053682798 @default.
• W2892043949 creator A5067396780 @default.
• W2892043949 creator A5086705508 @default.
• W2892043949 date "2018-08-30" @default.
• W2892043949 modified "2023-09-27" @default.
• W2892043949 title "Quality of Commercial Korean Domestic Wheat Flours and Their Dry Noodle-Making Performance" @default.
• W2892043949 cites W1897120736 @default.
• W2892043949 cites W1969972853 @default.
• W2892043949 cites W1972940110 @default.
• W2892043949 cites W1974642490 @default.
• W2892043949 cites W1978874714 @default.
• W2892043949 cites W1993750555 @default.
• W2892043949 cites W1996490943 @default.
• W2892043949 cites W1999630089 @default.
• W2892043949 cites W2000374460 @default.
• W2892043949 cites W2001623214 @default.
• W2892043949 cites W2004076099 @default.
• W2892043949 cites W2026589463 @default.
• W2892043949 cites W2767117980 @default.
• W2892043949 cites W4235509402 @default.
• W2892043949 doi "https://doi.org/10.9724/kfcs.2018.34.4.366" @default.
• W2892043949 hasPublicationYear "2018" @default.
• W2892043949 type Work @default.
• W2892043949 sameAs 2892043949 @default.
• W2892043949 citedByCount "3" @default.
• W2892043949 countsByYear W28920439492019 @default.
• W2892043949 countsByYear W28920439492021 @default.
• W2892043949 countsByYear W28920439492023 @default.
• W2892043949 crossrefType "journal-article" @default.
• W2892043949 hasAuthorship W2892043949A5002024174 @default.
• W2892043949 hasAuthorship W2892043949A5023384141 @default.
• W2892043949 hasAuthorship W2892043949A5039578043 @default.
• W2892043949 hasAuthorship W2892043949A5053682798 @default.
• W2892043949 hasAuthorship W2892043949A5067396780 @default.
• W2892043949 hasAuthorship W2892043949A5086705508 @default.
• W2892043949 hasConcept C121332964 @default.
• W2892043949 hasConcept C144133560 @default.
• W2892043949 hasConcept C185592680 @default.
• W2892043949 hasConcept C2779530757 @default.
• W2892043949 hasConcept C31903555 @default.
• W2892043949 hasConcept C62520636 @default.
• W2892043949 hasConceptScore W2892043949C121332964 @default.
• W2892043949 hasConceptScore W2892043949C144133560 @default.
• W2892043949 hasConceptScore W2892043949C185592680 @default.
• W2892043949 hasConceptScore W2892043949C2779530757 @default.
• W2892043949 hasConceptScore W2892043949C31903555 @default.
• W2892043949 hasConceptScore W2892043949C62520636 @default.
• W2892043949 hasFunder F4320322035 @default.
• W2892043949 hasIssue "4" @default.
• W2892043949 hasLocation W28920439491 @default.
• W2892043949 hasOpenAccess W2892043949 @default.
• W2892043949 hasPrimaryLocation W28920439491 @default.
• W2892043949 hasRelatedWork W1728623977 @default.
• W2892043949 hasRelatedWork W2013163034 @default.
• W2892043949 hasRelatedWork W2085637716 @default.
• W2892043949 hasRelatedWork W2157129342 @default.
• W2892043949 hasRelatedWork W2543326689 @default.
• W2892043949 hasRelatedWork W2569401834 @default.
• W2892043949 hasRelatedWork W2770332404 @default.
• W2892043949 hasRelatedWork W2913229641 @default.
• W2892043949 hasRelatedWork W4247431809 @default.
• W2892043949 hasRelatedWork W592034735 @default.
• W2892043949 hasVolume "34" @default.
• W2892043949 isParatext "false" @default.
• W2892043949 isRetracted "false" @default.
• W2892043949 magId "2892043949" @default.
• W2892043949 workType "article" @default.