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Supplemental vital wheat gluten produced a thicker protein system in comparison to endogenous protein or added wheat protein isolate, making cooked noodles have actually greater busting power and length. Conclusion RS4 could possibly be made use of as a practical ingredient to displace maximally 40% of hard grain flour to make Asian noodles while maintaining their stiffness after cooking. The extensibility of prepared noodles with large RS4 could possibly be notedly enhanced by supplementation o
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