CHANGES IN PHYSICOCHEMICAL CHARACTERISTICS OF WHEAT FLOUR AND QUALITY OF FRESH WET NOODLES INDUCED BY MICROWAVE TREATMENT

Changes in physicochemical characteristics of wheat flour and quality of fresh wet noodles induced by microwave treatment

Fresh wet noodles (FWN) are popular staple foods due to its unique chewy texture and favorable taste.However, the development of FWN is limited by its short shelf life and high browning rate.It has been found that the quantity of original microorganisms in wheat flour produced by traditional method is relatively high, which is detrimental to the pr

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