Using wheat flour as control,the best processing condition for noodle is: micronized tartary buckwheat flour 10%-40%, no gluten and thickening agent, and micronized tartary buckwheat flour10%. Using target profile of Mixolab, sensory evaluation and texture analysis, the micronized tartary buckwheat noodle′s quality was studied. The results show that Mixolab analyzer can prejudge the quality of noodles and guide noodle processing.
ZHANG Ling
,
ZHAO Guo-hua
,
ZENG Zhi-hong
,
ZHANG Xue-mei
,
LI Xue
,
LIANG Ye-xing
,
GAO Fei-hu
,
ZHANG Huan-huan
,
YU Hui
. The application of micronized tartary buckwheat flour in noodle processing[J]. Food and Fermentation Industries, 2018
, 44(11)
: 222
-228
.
DOI: 10.13995/j.cnki.11-1802/ts.016777
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