Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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JIANG Qi-wei. Study on quality evaluation of boiling resistant noodle[J]. Science and Technology of Food Industry, 2016, (23): 257-261. DOI: 10.13386/j.issn1002-0306.2016.23.040
Citation: JIANG Qi-wei. Study on quality evaluation of boiling resistant noodle[J]. Science and Technology of Food Industry, 2016, (23): 257-261. DOI: 10.13386/j.issn1002-0306.2016.23.040
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Study on quality evaluation of boiling resistant noodle

    Abstract
  • 4 kinds of noodles( A,B,C,D) were made in the laboratory based on the boiling resistant noodle recipe.Mechanical,cooking and sensory property of noodles were studied,under the influence of waxy wheat starch,acetylated starch( ACS) and hydroxypropyl starch( HS).Meanwhile,the quality of industrial produced HS and ACS noodles( E,F) was further compared. The results indicated that waxy wheat starch,ACS and HS can improve noodle quality. ACS and HS can improve noodle cooking quality. Noodles with HS had better flexural capacity.Noodles with ACS had better cooking property and sensory property.
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