The changes in dough characteristics as-sociated with alkaline pH fundamentally influence the behaviorof the gluten proteins resulting in tougher, tighter, and less etensible dough. (2005). There are also no special coatings on the packaging or the containers, nor are the noodles coated for extended preservation or any other reason," Maruchan wrote. (1998) targeted the GBSS gene and identified a440-bp polymerase chain reaction (PCR) band, correspondingto presence or absence of the gene, which can be used to selectobserved a significant negative correlation between the amountof degree of polymerization (DP) 5 oligosaccharide and noodleeating quality and concluded that the size of the high perfor-mance liquid chromatography (HPLC) peak corresponding tothis oligosaccharide may be used as a rapid method of screeningfor noodle-making quality. Noodle industrysupplies 95.4 billion servings annually to consumers throughoutthe world, and the demands are on the rise (Fig. Park, C. S. and Baik, B. K. (2002). Other issues that have garnered attention include its trade and traceability, new process contaminants, environmental management, and other issues relating to the sustainable development of the palm oil industry. The heating method, rateof heat transfer, and cooking time are also important parametersthat determine the cooking quality of an instant noodle. The product is widely accepted throughout the country and has become of interest as a vehicle for nutrient fortification. (2010). The role ofworks within rice flour noodles and mungbean starch vermicelli. The overall order of consumer preference (P < 0.05) for the three cheeses was 9, 7 and 12 months of Freeze-drying was studied as a means of preservation for pheasant meat. Quality factors important for instant noodles are color, flavor, and texture, cooking quality, rehydration rates during final preparation, and the presence or absence of rancid taste after extended storage. Flavor differences were the primary determinant, with few other differences noted between the raw (freeze-dried) and the cooked The sensory quality attributes of coated anduncoated beef burger patties formulated with texture soy granules or vegetables (peas andcarrots) were studied in comparison to that of the control. The addition of 80-MF, SGF, and EF significantly weakened dough strength but inhibited the starch retrogradation in black soybean-wheat composite dough during the cooling process, thus indicating that the degradation resistance of dough and end-products can be enhanced. Several studies have identified gaps in the nutritional value of instant noodles and have suggested fortification of an instant noodle diet by improvement of formulation to enable it meet all nutritional requirements (Bui and Small, 2007d;Aydin and Gocmen, 2011;Join ResearchGate to find the people and research you need to help your work.To study the relative performance of fats/oils in cookie quality.
Thesteps included steeping in water, drying the surface, sealing ina plastic pouch, and heating, guided by the concepts of ceilingwater content and terminal extent of gelatinization.Downloaded by [Guru Jambheshwar University ] at 22:35 31 May 2014 Microstructure of dough and noodles has been studied widelyto understand the influence of ingredients and processing vari-ables on the noodle quality by employing scanning electroninstant noodles were observed to be similar to cantonese noo-dles (fresh alkaline noodles). aging time, respectively. Blakeney,Borassus aethiopum (African palmyra palm (APP)) fruit is an underutilized tropical fruit but has potential food applications.
This short-term legume can grow in varying environmental conditions, E. (2002). The rancidity of instant noodles is alsoaccelerated in the presence of ultraviolet light; hence, noodlesare essentially packaged in reddish yellow or green packagingmaterial without any transparent parts. (1991). In this study, the effect of the composition of the wheat flour-MTS composite on the physical, chemical, and sensory properties of instant noodles was evaluated. Instant noodles prepared from flour of higher proteincontent and higher SDS-sedimentation value exhibit lower fatabsorption (Moss et al., 1986; Park and Baik, 2004b). For example, the noodle strands of cup noo-dles are usually thinner to facilitate the rehydration rate, starchis usually included in the formulation, and they are fried for alonger time as compared with bag type counterparts.The main ingredients for instant noodles are wheat flour, salt,or kansui (alkaline salt mixture of sodium carbonate, potassiumcarbonate, and sodium phosphate), and water. Surface appli-cation of amylases is proposed to reduce the surface stickinessin packaged as well as precooked noodles (Crosbie and Ross,Noodle processing typically comprises mixing raw materials,resting the crumbly dough, sheeting the dough into two doughsheets, compounding the sheets into one, gradually sheetingthe dough into a specified thickness, and slitting into noodlestrands. K. (1974). The type of alkaline salt usedalso affect the quality of noodles (Hatcher et al., 2008c). Noodles cooked by steamingare cooled and extended to separate the strands and cut intober of strands produced by cutting rolls and length of strands.Noodles strands are further folded before cutting for the squaretype products.