This study investigates the rheological properties of bamboo bean starch dough under varying conditions of temperature,moisture content,starch paste concentration,and shear rate.The results indicate that the bamboo bean starch dough prepared at a temperature of 40℃,with a moisture content of 47%,a starch paste concentration of 24%,and shear rates ranging from 10 to 100 s-1 is most suitable for the production of vermicelli.
维普
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