The quality characteristics comparison of stone-milled dried whole wheat noodles, dried wheat noodles, and commercially dried whole wheat noodles

HIGHLIGHTS

• who: Mengdi Cai and colleagues from the College of Food Science and Technology, Sichuan Tourism University, Chengdu, China have published the Article: The Quality Characteristics Comparison of Stone-Milled Dried Whole Wheat Noodles, Dried Wheat Noodles, and Commercially Dried Whole Wheat Noodles, in the Journal: Foods 2023, 12, x FOR PEER REVIEW of /2023/
• what: The SDWWNs performed best, in terms of the water uptake ratio (154.68%), cooking loss (6.31%), turbidity of the noodle soup (0.085), and tensile strength (0.24 N).
• how: The results showed that the cooking loss . . .
  

   

  

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