{"version":"1.0","provider_name":"\u00c7in Kimyasal \u00dcreticisi","provider_url":"https:\/\/longchangextracts.com\/tr","author_name":"Mrzhao","author_url":"https:\/\/longchangextracts.com\/tr\/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=\"cX5wGtr5pE\"><a href=\"https:\/\/longchangextracts.com\/tr\/pasteurization-properties\/\">Tatl\u0131 patates ni\u015fastas\u0131 ve bu\u011fday unu kar\u0131\u015f\u0131mlar\u0131n\u0131n hamurla\u015fma \u00f6zellikleri ve makarna kaliteleri nelerdir?<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/longchangextracts.com\/tr\/pasteurization-properties\/embed\/#?secret=cX5wGtr5pE\" width=\"600\" height=\"338\" title=\"&#8220;What are the pasting characteristics of sweet potato starch and wheat flour blends and their pasta qualities?&#8221; &#8212; China Chemical Manufacturer\" data-secret=\"cX5wGtr5pE\" 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"}