Study on Processing Technology of Hand-made Empty- inside Noodle
Hand-made empty-inside noodle is a special kind of noodles. The purpose of this work was to study the factors of the main processes on the noodle making, and finally to optimize the processing conditions and processing parameters of hand-made empty-inside noodle, which would provide scientific proof for the noodle production. The relations of maturation temperature, fermentation humidity, water and salt addition to hand-made empty-inside noodle quality were studied, using high gluten flour as raw material. The noodle qualities were evaluated by sensory score and texture analyzer. The results showed that the sensory and textural properties were better at addition of 51％ water and 5％salt. The optimum processing conditions were as follows: water 51％, salt 5％, fermentation humidity 90％ and temperature at 18℃ for 3h, and the drying time 5h by nature.
noodles processing noodles quality TA-XT Plus texture analyzer
Juan Lin Mudan Xu Songbai Zhang
College of Life Science and Engineering Shaanxi University of Science and Technology Xian, China Sincere People Food Co., LTD,Zunyi, China
国际会议
哈尔滨
英文
635-639
2012-06-16（万方平台首次上网日期，不代表论文的发表时间）