4.7 Article

Effect of water migration rate on the deformation characteristics of wheat starch/gluten extruded noodles

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Summary: Water migration in the manufacture of wheat-based products is closely related to starch and gluten content, as well as the structure formed by gluten. The density of extrudates increases with starch content, while starch shows higher shrinkage than gluten. Starch has higher desorption rate and lower sorption rate compared to gluten.

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