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- Cheng Wu, Gang, et al. Show all 7 Authors
- Food chemistry 2019 v.283 pp. 287-293
- amylose; carbohydrate structure; crystal structure; deep fat frying; differential scanning calorimetry; noodles; pasting properties; temperature; thermodynamics; viscosity; wheat flour; wheat starch
- ... The effects of frying temperature and time on the amylose content, thermodynamic properties, crystalline properties, and pasting properties of starch in wheat-flour based noodles were investigated. The amylose content increased when the frying temperature increased or the frying time extended. Differential scanning calorimetry confirmed the formation of starch-lipid complexes. ΔH of the complexes ...