期刊论文

Xuedong Wang<&wdkj&>Yang Fu

英文

Food Research International

0963-9969

2023

163

112200

10.1016/j.foodres.2022.112200

This work was supported by financial support from the Scientific Research Project of the Education Department of Hubei Province (Project No: B2020065). Authors also thank the support of the Open Project Fund of the Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) (Project No: 2019GYBQGDKFB02) and the Open Project Fund of Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Project No: 2020HBSQGDKFB02). The Hubei Province Unveiled Project of Food Science and Technology from Food Administration of Hubei province also supported this study. The authors would like to thank Zhou qirun from Shiyanjia Lab ( www.shiyanjia.com ) for the FTIR analysis.

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The effect of curdlan gum (CG), gellan gum (GG), and xanthan gum (XG) on the quality characteristics of hot-dry noodles (HDN) was investigated. The rheology properties were used to evaluate the quality of the dough, the textural, viscosity, cooking characteristics and water states were investigated to study the quality changes of HDN. Three microbial polysaccharides were found that it could improve the quality of wheat flour and significantly increase the starch viscosity of HDN and delay the water migration rate of HDN. When 0.2% CG, 0.5% GG, ...