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Effect of superfine green tea powder on the thermodynamic, rheological and fresh noodle making properties of wheat flour

✍ Scribed by Man Li; Jia-Hui Zhang; Ke-Xue Zhu; Wei Peng; Shi-Kang Zhang; Bin Wang; Yue-Jin Zhu; Hui-Ming Zhou

Book ID
116727144
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
574 KB
Volume
46
Category
Article
ISSN
1096-1127

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## Abstract The addition of malonaldehyde (MA) results in significant changes in the visco‐elastic behaviour of wheat flour dough. Incorporation of MA in wheat flour also enhances its rate of maturation during subsequent storage. After storage, MA treated wheat flour had lesser extensibility and hi