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Study On The Application Of Wet Ultrafine Crushing Ginkgo Powder In Noodles, Zhu Dan-Dan
Study On The Application Of Wet Ultrafine Crushing Ginkgo Powder In Noodles, Zhu Dan-Dan
Food and Machinery
Objective: The effects of ginkgo powder on the physicochemical indexes of wheat flour, as well as the nutrition, sensory, texture, cooking quality and bacteriostasis of noodles were studied. Methods: The physicochemical, nutritional and microbial indexes of flour and noodles were determined by instrumental analysis and chemical analysis respectively. And the sensory indexes of noodles were evaluated by sensory method. Results: The results showed that adding 0~18% ginkgo powder to wheat flour could reduce dough stability time, falling number wet and gluten content. It could increase the water absorption, whiteness of wheat flour, the taste and hardness of noodles. The contents …