Recipe of diabetic nephropathy patients with special low protein noodle
This paper studies the effect of different raw materials and additives on low protein noodle's sensory quality and characteristics of texture and cooking. Experimental results show that when the adding amount of wheat fl our was 20%, cassava alpha starch 23%, wheat starch 55.66%, the composite gluten fortifi er 0.34%, and sodium alginate 1%, the resulting low protein noodles have good quality and could meet the needs of patients.