Relationship between wheat flour’s quality characteristics and color of fresh wet noodles

Relationship between wheat flour’s quality characteristics and color of fresh wet noodles

Thirty-four wheat cultivars were used to study the relationship between wheat flour quality and fresh wet noodle (FWN) color when stored at room temperature (25°C) over a 24 h period by the partial least squares regression (PLSR) method. Results showed that quality characteristics of wheat flour and...

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Bibliographic Details
Main Authors: Yaqing Wen, Shunshun Lin, Xuejie Li, Jian Zhang, Yang Zhao, Dongyun Ma, Mengqin Li, Xiujuan Ren, Weifeng Zhang
Format: Article
Language:English
Published: Taylor & Francis Group 2023-09-01
Series:International Journal of Food Properties
Subjects:
Wheat quality characteristics
Fresh wet noodle
color
Partial least squares regression
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2022.2161565
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https://www.tandfonline.com/doi/10.1080/10942912.2022.2161565

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