Research progress on affecting factors and improvement of qualities of oat, buckwheat and highland barley noodle

  • LIU Minnan ,
  • LI Yan ,
  • QIAN Haifeng ,
  • ZHANG Hui ,
  • WANG Li
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  • (School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received date: 2022-06-07

  Revised date: 2022-07-15

  Online published: 2023-06-30

Abstract

More and more attention had been paid to coarse cereals and derivative products, such as coarse cereal noodles, which contain healthy ingredients such as fiber and bioactive compounds. The nutrition of three kinds of coarse cereals, including oat, buckwheat, and highland barley, was introduced. Meanwhile, the factors affecting the qualities of noodles and the methods to improve the noodle qualities were summarized. Furthermore, the problems in the development of noodles were discussed and the research emphasis in the future was prospected, which was helpful for the further development of oat, buckwheat, and highland barley.

Cite this article

LIU Minnan , LI Yan , QIAN Haifeng , ZHANG Hui , WANG Li . Research progress on affecting factors and improvement of qualities of oat, buckwheat and highland barley noodle[J]. Food and Fermentation Industries, 2023 , 49(11) : 347 -351 . DOI: 10.13995/j.cnki.11-1802/ts.032590

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