Original paper
The effects of phosphate salts on the pasting, mixing and noodle-making performance of wheat flour
Abstract
The effects of five phosphate salts (PS) on the pasting properties of flour, mixing properties of dough and qualities of cooked noodles were investigated. Rapid Visco Analysis showed that all types of PS increased the peak and final viscosities of wheat flour. Trisodium phosphate (TSP) significantly increased pasting temperature with increasing concentration. The Farinograph characteristics indicated that TSP markedly increased stability time...
Paper Details
Title
The effects of phosphate salts on the pasting, mixing and noodle-making performance of wheat flour
Published Date
Jun 1, 2019
Journal
Volume
283
Pages
353 - 358
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Notes
History