Quality Characteristics of Noodles Produced Using Steam-Treated Dough Prepared with Psyllium Husk and Soaked-and-Dried Soybean

Figure 1

Images of scanning electron microscopy for structure of dough and steamed dough treated at 120°C for 10 min with various psyllium husk contents (Magnification: 5,000x). ¹⁾Dough-0: dough added with 0% psyllium husk. ²⁾Dough-10: dough added with 10% psyllium husk. ³⁾Dough-25: dough added with 25% psyllium husk. ⁴⁾Dough-40: dough added with 40% psyllium husk. ⁵⁾STD-0: steam-treated dough added with 0% psyllium husk. ⁶⁾STD-10: steam-treated dough added with 10% psyllium husk. ⁷⁾STD-25: steam-treated dough added with 25% psyllium husk. ⁸STD-40: steam-treated dough added with 40% psyllium husk.