| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6666138 | Journal of Food Engineering | 2012 | 7 Pages |
Abstract
⺠Effect of vacuum mixing on the noodle-making properties was detailedly evaluated. ⺠Noodle quality was significantly improved by vacuum mixing. ⺠â0.06 MPa was proved to be the best vacuum degree for noodle production. ⺠Vacuum mixing imparted a more continuous and closed gluten network to noodle dough. ⺠Water-solids interaction was enhanced by vacuum mixing.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Man Li, Li-Jun Luo, Ke-Xue Zhu, Xiao-Na Guo, Wei Peng, Hui-Ming Zhou,