Relationship of various flour properties with noodle making characteristics among durum wheat varieties (vol 188, pg 517, 2015)

Kaur Amritpal; Singh Narpinder; Kaur Seeratpreet; Katyal Mehak; Virdi Amardeep Singh; Kaur Davinder; Ahlawat Arvind Kumar; Singh Anju Mahendru

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Relationship of various flour properties with noodle making characteristics among durum wheat varieties (vol 188, pg 517, 2015)

机译：硬质小麦品种不同面粉特性与面条制作特性的关系（第188卷，第517页，2015年）

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来源
《Food Chemistry》 |2016年第15期|363-363|共1页
作者
Kaur Amritpal; Singh Narpinder; Kaur Seeratpreet; Katyal Mehak; Virdi Amardeep Singh; Kaur Davinder; Ahlawat Arvind Kumar; Singh Anju Mahendru;
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作者单位

Guru Nanak Dev Univ, Dept Food Sci & Technol, Amritsar 143005, Punjab, India;

Guru Nanak Dev Univ, Dept Food Sci & Technol, Amritsar 143005, Punjab, India;

Guru Nanak Dev Univ, Dept Food Sci & Technol, Amritsar 143005, Punjab, India;

Guru Nanak Dev Univ, Dept Food Sci & Technol, Amritsar 143005, Punjab, India;

Guru Nanak Dev Univ, Dept Food Sci & Technol, Amritsar 143005, Punjab, India;

Guru Nanak Dev Univ, Dept Food Sci & Technol, Amritsar 143005, Punjab, India;

Indian Agr Res Inst, Div Genet, New Delhi 110012, India;

Indian Agr Res Inst, Div Genet, New Delhi 110012, India;

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收录信息美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
原文格式 PDF
正文语种 eng
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1. Relationship of various flour properties with noodle making characteristics among durum wheat varieties [J] . Kaur Amritpal, Singh Narpinder, Kaur Seeratpreet, Food Chemistry . 2015,第deca1期

机译：硬质小麦品种不同面粉特性与面条制作特性的关系
2. Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality [J] . Kaur Amritpal, Shevkani Khetan, Katyal Mehak, Journal of Food Science and Technology . 2016,第4期

机译：不同硬质小麦品种淀粉和面粉的理化流变特性及其与面条品质的关系
3. Effect Of Blending Durum Wheat Flour With Hard White Wheat Flour On The Quality Of Yellow Alkaline Noodles [J] . D. W. Hatcher, J. E. Dexter, M. J. Anderson, Food Chemistry . 2009,第4期

机译：硬质白面粉掺入硬质小麦粉对黄色碱性面条品质的影响
4. Relationship of flour proteins with noodle color parameters in white winter wheats [C] . J. Ohm, A. Ross, C. Peterson, Annual Meeting of the American Association of Cereal Chemists International . 2005

机译：白冬小麦面粉蛋白与面粉蛋白的关系
5. Gel properties of noodle flours and their wheat starches measured by dynamic rheometry. Matching storage moduli of low-swelling flours to high-swelling flours by adding modified starches. [D] . Liang, Xiaowu (Samuel). 1999

机译：用动态流变法测量面条粉及其小麦淀粉的凝胶特性。通过添加改性淀粉使低溶胀面粉的储能模量与高溶胀面粉相匹配。
6. Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality [O] . Amritpal Kaur, Khetan Shevkani, Mehak Katyal, 2016

机译：不同硬质小麦品种淀粉和面粉的理化流变特性及其与面条品质的关系
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Relationship of various flour properties with noodle making characteristics among durum wheat varieties (vol 188, pg 517, 2015)

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