High and ultra‐high temperature drying of fermented dried noodles: effect on noodle quality and starch properties
Jiasheng Wang,
Jinxuan He,
Chong Liu
et al.
Abstract:SummaryAlthough dried noodles have been industrialized for many years, some technical bottlenecks, such as dense cross‐section structure, poor rehydration ability, and the lack of nutritional and flavor substances, still need to be addressed. Fermentation has been used to produce dried noodles to impart a porous structure and microbial metabolites, improving their rehydration properties and the nutritional and flavor quality of dried noodles. However, the current commercially fermented dried noodles exhibit so… Show more
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