Influence of the Addition of Extruded Endogenous <i>Tartary</i> Buckwheat Starch on Processing and Quality of Gluten-Free Noodles.

Foods · 2021 · PMC8618275 · PMID 34828974

Europe PMC DOI

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an increasing trendno p-value reported

Notably, the dough formation time and stabilization time showed an increasing trend with increasing ES addition, suggesting that higher levels of ES interacted with TBF to inhibit the decrease in dough formation time and stabilization time.

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a decreasing trendno p-value reported

With the increase in the ES content, A 21 and A 23 of fresh gluten-free noodle sheets exhibited a decreasing trend, while A 22 exhibited an increasing trend.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.