Effect of phosphorylated long‐chain inulin on the quality characteristics of fresh noodles
Jiaxin Che,
Denglin Luo,
Zhouya Bai
et al.
Abstract:In this paper, phosphorylation was employed to modify long‐chain inulin (PFXL) with the aim of improving the hydrophilicity and stability, thereby enhancing the nutritional value and quality of fresh wheat noodles. The textural characteristics, color, moisture distribution, and microstructure of the fresh noodles, as well as the secondary structure and disulfide bond content of gluten protein, were analyzed. The results indicate a significant enhancement in the quality of fresh noodles with the addition of PFX… Show more
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