A5015124562- Food composition and properties
- Polysaccharides Composition and Applications
- Microbial Metabolites in Food Biotechnology
- Food Quality and Safety Studies
- Proteins in Food Systems
- Phytase and its Applications
- GABA and Rice Research
- Seed and Plant Biochemistry
- Heavy Metals in Plants
- Celiac Disease Research and Management
- Nutrition and Health Studies
- Biofuel production and bioconversion
- Agriculture Sustainability and Environmental Impact
- Plant responses to elevated CO2
- biodegradable polymer synthesis and properties
Henan University of Technology
2014-2025
Summary The influence and mechanism of ingredient mixing procedure on the quality characteristics noodle enriched with hulless barley flour were investigated. Dough crumb (DC‐M) was used to prepare wheat crumbly dough, respectively, then mixed sheeted. Flour (F‐M) referred thoroughly before adding water. sheet (DS‐M) that dough prepared, stacked up together for sheeting. results showed DC‐M could improve uniformity water distribution presented a better gluten network. Noodle made by highest...
The factors restricting the development of hull-less barley (HB) were low flour yield in roller milling and poor quality its products. In this work, pearling combined with modified flow was used to increase by improving separation efficiency bran endosperm. Moreover, HB prepared different parameters, noodles containing 50% evaluated. Pearling 20% followed an effective way improve grinding characteristics HB, which is illustrated mainly β-glucan content 24.1% 66.3%, total dietary fiber...
Six wheat varieties (3 hard and 3 soft genotypes) produced in China were selected to study the effect of granule types on physical properties starch. Difference freeze-thaw stability, solubility, gelatinisation, pasting swelling compared. The results demonstrated that directly correlated with type starch, A-type granules starch showed highest peak viscosity, trough final viscosity breakdown viscosity. B-type displayed poor textural properties, however, its stability was satisfactory....
Summary This study investigated the thermal, rheological, morphological, and nutritional properties of corn‐wheat composite steamed bread (CWCSB) with different heat treatment methods (steaming, high temperature pressure, extrusion) fermentation (yeast sourdough). The results indicated that sourdough (SF) improved textural protein digestibility CWCSB compared to yeast (YF). All treatments enhanced elastic behaviour dough, extrusion method showing a higher G′ value. Both steaming resulted in...
This study investigates the impact of aqueous ozone (AO) on yield, molecular structure, and rheological properties wheat gluten separated using batter procedure. Employing strong flour (SGF) weak (WGF), we demonstrate that AO pretreatment significantly enhances yield purity starch gluten. Surface hydrophobicity, free sulfhydryl groups, Fourier transform infrared spectroscopy (FTIR), Raman, size exclusion-high-performance liquid chromatography (SE-HPLC) analyses were used to evaluate effects...