Starch is used as a raw material in many processed foods and in industrialized products for
non-food purposes. However, in their native form or after gelatinization, starches do not …

Starch noodles are gaining interest due to the massive popularity of gluten‐free foods.
Modified starch is generally used for noodle production due to the functional limitations of …

In order to evaluate the application potential of enzyme-extruded barley flour (EEBF) in the
brewing of whole-barley beer, the physicochemical properties, mashing and fermentation …

The impact of adding zein on the gluten network during extruded noodle processing and the
quality of the noodles by extrusion-cooking were investigated. These changes were studied …

In order to improve the structure and cooking quality of extruded whole buckwheat noodles
(EWBN), maltodextrin (MD), the homologous substances of starch, was added to buckwheat …

Consumers significantly prefer wheat noodles that offer both an acceptable texture and
health benefits. To this end, a cold-active 1, 4-α-glucan branching enzyme from …

White salted (udon) noodles are one of the major staple foods in Asian countries, particularly
in Japan. Noodle manufacturers prefer the Australian noodle wheat (ANW) varieties to …

With the prevalence of chronic conditions in patients due to a dietary imbalance, the demand
for inexpensive, nutritious and high dietary fiber extruded rice is increasing rapidly …

The effects of sodium chloride (NaCl) or commercial salt substitutes (SS2 and SS4) on
dough and white-salted noodles (WSN) were studied. NaCl, SS2, and SS4 were added …

Influence of low‐sodium salt on water mobility, chemical interactions, and structural changes
in noodles was investigated to explore the underlying mechanisms of noodle quality …