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Pre-hydration of Wheat Flours Improved the Qualities of White Salted Noodles Through Promoting the Dispersion of Starch Granules and the Formation of Uniformly Filled Gluten Networks

Yajing Qi,Yanan Shi,Jiahao Cheng,Alkassoumi Hassane Hamadou, Mengjie Gao,Tabussam Tufail,Bin Xu

JOURNAL OF CEREAL SCIENCE（2024）

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关键词
Flour,Pre -hydration,White salted noodles,Dough structure
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