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Noodles, traditionally and today [PDF]
Journal of Ethnic Foods, 2016 Chinese noodles originated in the Han dynasty, which has more than 4,000 years of history. There are many stories about the origin of noodles. To a certain extent, noodles also reflect the cultural traditions and customs of China, which essentially means
Guansheng Ma
exaly +4 more sources
Quality improvement of noodles with mushroom fortified and its comparison with local branded noodles
NFS Journal, 2020 This study was designed to develop noodles fortified with mushrooms at different levels and nutritionally compared with locally available branded noodles in Bangladesh. Sensory evaluation and proximate nutrient analysis were done by standard method.
Shaikh Shahinur Rahman, Tasnim Farzana
exaly +3 more sources
Effect of Endogenous Components on Digestive Characteristics of Low GI Noodles
Shipin gongye ke-ji, 2023 In order to investigate the effect of endogenous components on the digestive characteristics of multigrain mixed noodles with low glycemic index (GI), the noodles were first prepared from buckwheat, yam, high-amylose corn starch and wheat flour, and the ...
Tingting WANG +4 more
doaj +1 more source
Foods, 2021 To investigate the effect of soy protein isolate on the quality of whole-grain flat rice noodles, the texture as well as the cooking properties and flavor of flat rice noodles, whole-grain flat rice noodles and whole-grain flat rice noodles with soy ...
Zhongfu Cao +5 more
doaj +1 more source
Comparative Study on the Effects and Mechanisms of Salt and Alkali on the Quality Formation of Noodles [PDF]
Shipin Kexue, 2023 In order to systematically investigate the quality differences between salted and alkaline noodles and the underlying mechanism, the effect of NaCl and K2CO3 on the quality formation of noodles was studied by evaluating the farinograph and extensograph ...
JIA Ruobing, HAN Chuanwu, SUN Qingjie, MA Meng, LI Man
doaj +1 more source
Development of Gluten-Free Rice Flour Noodles That Suit the Tastes of Japanese People
Foods, 2022 Gluten-free rice flour noodles with a flavor and texture profile preferred by the Japanese people were developed. The rice noodles contained potato starch (PS) as a binder.
Kenjiro Sugiyama +5 more
doaj +1 more source
Yield and quality of brown rice noodles processed from early-season rice grains
Scientific Reports, 2021 Producing rice noodles using early-season rice grains is a way to bypass difficulties in marketing early-season rice that does not meet consumer preference for soft-textured rice.
Min Huang +3 more
doaj +1 more source
Study on the effects of adding konjac refined flour on the quality of fresh wet rice noodle
Shipin yu jixie, 2023 Objective: This study aimed to develop konjac rice noodles products with low glycemic index. Methods: The fresh wet rice noodles was made by adding 20%, 10% and 5% konjac refined flour into rice noodles, respectively.
GONG Xue +4 more
doaj +1 more source
Foods, 2023 Noodles are a popular snack mainly produced from wheat flour; however, the low contents of protein, minerals, and lysine are a concern. Therefore, this research developed nutri-rich instant noodles by using foxtail millet (FTM) (Setaria italic) flour to ...
Mst. Meherunnahar +7 more
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ON THE COMPOSITION OF AMERICAN NOODLES AND METHODS FOR THE ANALYSIS OF NOODLES. [PDF]
Journal of the American Chemical Society, 1905 n ...
Winton, A. L., Bailey, E. Monroe
openaire +1 more source