{"version":"1.0","provider_name":"Fabricant chinois de produits chimiques","provider_url":"https:\/\/longchangextracts.com\/fr","author_name":"Mrzhao","author_url":"https:\/\/longchangextracts.com\/fr\/author\/mrzhao\/","title":"What are the pasting characteristics of sweet potato starch and wheat flour blends and their pasta qualities? - China Chemical Manufacturer","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"tw4SLzMEr6\"><a href=\"https:\/\/longchangextracts.com\/fr\/pasteurization-properties\/\">Quelles sont les caract\u00e9ristiques d'emp\u00e2tage des m\u00e9langes d'amidon de patate douce et de farine de bl\u00e9 et leurs qualit\u00e9s en mati\u00e8re de p\u00e2tes ?<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/longchangextracts.com\/fr\/pasteurization-properties\/embed\/#?secret=tw4SLzMEr6\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0What are the pasting characteristics of sweet potato starch and wheat flour blends and their pasta qualities?\u00a0\u00bb &#8212; China Chemical Manufacturer\" data-secret=\"tw4SLzMEr6\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/* ]]> *\/\n<\/script>","description":"Starch is one of the main components of wheat flour, which mainly fills in the gluten network structure during dough formation, and undergoes pasting during noodle cooking, conferring adhesion, chewiness, and so on. Studies have shown that although protein is one of the determinants of noodle quality, the great physical properties of noodles originate from [&hellip;]","thumbnail_url":"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/3-164.png"}