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Yang et al. [77] reported that the oat flour containing 0.3% sodium alginate exhibited best quality in oat noodle making.
The research conducted by Wang et al. [64] indicated that, when using the combination of vital wheat gluten and transglutaminase (TG) at appropriate formula, oat noodle quality was significantly improved.
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Conversely, relatively the higher quantity of sodium alginate was required for the noodle making using oat flour or buckwheat flour due to their weak gluten caused by lack of gluten proteins.
Wheat flour had stronger gluten strength comparing with oat and buckwheat flour, hence lower quantity of sodium alginate was used in the noodle making.
"Get oat! Get oat!" she shrieks.
Strawberry oat bars.
The oat processing plant closed.
"Maltodextrine, oat flour, olive oil".
§ 139.160 Vegetable noodle products.
Seafood egg noodle soup.
Beef noodle soup.
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