ArticleFoods (Basel, Switzerland)2022
Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Nutritional and techno-functional enhancement of noodles through cricket powder incorporation: Implications for starch digestibility and flavor.Food chemistry: X · 2026Article
- Grape Seed Extract Fortification: Effects on Dough Properties and Quality Attributes of Fresh Wet Noodles from Medium-Gluten Wheat Flour.Foods (Basel, Switzerland) · 2026Article
- Effect of preheated chestnut on the texture and starch digestibility properties of chestnut noodles.Food chemistry: X · 2026Article
- Ultrasonic-AssistedFoods (Basel, Switzerland) · 2025Article
- Research on the Effects of Extruded Okara on Improving Gluten Protein Stability and Dough Processing Properties.Food science & nutrition · 2025Article
- Volatile and non-volatile compound analysis of ginkgo chicken soup during cooking using a combi oven.Food chemistry: X · 2025Article
- Article
- The Effects of Adding Extruded Highland Barley Flour on the Thermomechanical Properties of Wheat Flour Dough and the Overall Quality of Fresh Wet Noodles.Foods (Basel, Switzerland) · 2024Article
- Effect ofFoods (Basel, Switzerland) · 2024Article
- The Application of Lophatherum Gracile Brongn Flavonoids in Wheat Flour Products: Effects on the Structural and Functional Characteristics of Wheat Dough.Foods (Basel, Switzerland) · 2024Article
- Effects of particle size on the structure, cooking quality and anthocyanin diffusion of purple sweet potato noodles.Food chemistry: X · 2023Article
- Influences of Particle Size and Addition Level on the Rheological Properties and Water Mobility of Purple Sweet Potato Dough.Foods (Basel, Switzerland) · 2023Article
- Recent Advances in the Study of Wheat Protein and Other Food Components Affecting the Gluten Network and the Properties of Noodles.Foods (Basel, Switzerland) · 2022Review
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7 authors.
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Abstract
Effects of ginkgo biloba powder (GBP) on the chemical, physicochemical properties and quality of dough and fresh wet noodles were investigated. Lower contents of gluten and starch, and higher contents of fibre, amylose and flavonoids in GBP than wheat flour, were detected. Water absorption of dough increased and the development time and stability time of dough were decreased with GBP addition. Meanwhile, the pasting properties results showed that the addition of GBP reduced the aging degree of starch and improved the thermal stability of dough. Scanning electron microscopy results showed that addition of GBP smoothed the surface of raw noodles while increasing the hole size of the cooked noodles. With increased GBP addition (0~40%), the chewiness and extensibility of the fresh wet noodles increased significantly (p < 0.05), and the sensory scores changed, ascending from 0~20% substitution, and then descending from 20~40% substitution. The digestibility and estimated glycemic index (eGI) values of the GBP fresh wet noodles decreased significantly (p < 0.05). In general, 20% GBP addition could improve the chewiness, extensibility, taste and nutrition of fresh wet noodles, and decrease the digestibility and eGI values of noodles. Thus, GBP has potential for application in the noodle industry.
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