Figures index

From

Effect of Wheat Bran Particle Size on the Quality of Whole Wheat Based Instant Fried Noodles

Lu Lu, Xinlei Cao, Sumei Zhou, Yan Li, Li Wang, Haifeng Qian, Hui Zhang, Xiguang Qi

Journal of Food and Nutrition Research. 2018, 6(5), 295-301 doi:10.12691/jfnr-6-5-3
  • Figure 1. The particle size distribution curves of wheat bran and wheat flour (A: wheat bran passing through100 meshes; B: wheat bran passing through 80 meshes; C: wheat bran passing through 60 meshes; D: wheat bran passing through 40 meshes.)
  • Figure 2. Effect of wheat bran particle size on the dynamic viscoelastic properties of noodle dough (A: Elasticity modulus (G′); B: Viscous modulus (G′′))
  • Figure 3. Effect of wheat bran particle size on the solvent retention capacity of dry mix (n=3). LA: lactic acid, SC: sodium carbonate, Suc: sucrose
  • Figure 4. Effect of wheat bran particle size on the microstructure of noodle dough, (a) 487.9μm, (b) 336.1μm, (c) 260.8μm, (d) 148.5μm, (e) control group
  • Figure 5. Effect of wheat bran particle size on moisture and total oil content of instant fried noodles (n=3)