Effect of Degreasing Rabbit Bone Micro Powder on the Characteristics of Dough and Noodles

Authors :: Jingbing XU
Hongjun LI
Xue LI
Qing MAO
Zhifei HE
Source :: Shipin gongye ke-ji, Vol 43, Iss 4, Pp 105-113 (2022)
Publication Year :: 2022
Publisher :: The editorial department of Science and Technology of Food Industry, 2022.
Abstract: In order to expand the application scope of rabbit bone, the degreasing rabbit bone micro powder (DRBM) which was previously studied by the project group was added into wheat flour to study the effect of DRBM on the properties of dough and noodles. The results showed that, with the increasing of DRBM, the whiteness of the mixed dough decreased, and the blue yellow value increased significantly(P

Subjects :: rabbit bone
micro powder
proportion
dough properties
noodles properties
Food processing and manufacture
TP368-456

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