Research on Effect of Wheat Gluten on the Quality of Special Flour for Non-fried Instant Noodle
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Abstract:
Using of wheat gluten to improve the quality of special flourfor non-fried instant noodle was investigated in this paper. Different contents of vital wheat gluten were added to non-fried instant noodle to improve its gluten content and its quality and the rehydration property. Results indicated that wheat gluten could improve the time for gluten forming, which was helpful to the improvement of the quality of the product.
