Interaction Between Starch Expansion and Gluten Network Formation Enhances the Texture of Noodles: The Cooperation of Synergy During Processing and Antagonism During Cooking
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The evolution of gluten network formation and starch swelling during noodle-making and its impact on the texture of cooked noodles were explored. Numerical analysis of whole and local cooked noodle microstructure was applied in this study. The findings indicat... ...
