Majzoobi et al., 2014 - Google Patents
Inclusion of oat flour in the formulation of regular salted dried noodles and its effects on dough and noodle propertiesMajzoobi et al., 2014
View PDF- Document ID
- 4906564457995101832
- Author
- Majzoobi M
- Layegh B
- Farahnaky A
- Publication year
- Publication venue
- Journal of Food Processing and Preservation
External Links
Snippet
The main objectives of this study were to increase the fiber content of noodles using oat flour and to determine the effects of oat flour on the rheological properties of the dough, and the physical properties, and cooking and sensory quality of the noodles. Wheat flour was …
- 235000012149 noodles 0 title abstract description 176
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5116—Other non-digestible fibres
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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