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首页> 外文会议>14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts >Effects of Rice Flour and Vacuum Mixing on the Quality Characteristics of Fresh White Salted Noodles
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Effects of Rice Flour and Vacuum Mixing on the Quality Characteristics of Fresh White Salted Noodles

机译：米粉和真空搅拌对新鲜白咸面条品质特性的影响

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摘要

Rice and noodles both are the staple food in Taiwan.Most of rice in Taiwan is consumed as cooked rice for meals,whereas the principle variety is Japonica rice.However,rice can be utilized in processed food such as noodles through proper formulation and processing.In tradition,noodle products are made from wheat flour.There are two main types of Asian noodles in Taiwan,white salted noodle and alkaline noodle,depending on adding alkaline agents or not.Wheat flour,salt and water are the basic materials in making Asian noodles.Wheat flour is mixed with sodium chloride solution in a pin mixer for 6 minutes,and then the dough is compressed between a series of rolls to form a dough sheet.The gluten network is developed during the sheeting process,contributing to the noodle texture.The sheeted dough is then slit to produce noodles.
机译：大米和面条都是台湾的主食。台湾的大米大部分都作为米饭食用，而主要品种是粳米。不过，通过适当的配方和加工，米可以用于面条等加工食品中。传统上，面条产品是用小麦粉制成的。台湾的亚洲面条主要有两种类型：白盐面条和碱性面条，取决于是否添加碱性剂。小麦粉，盐和水是制造亚洲面条的基本原料。将小麦粉与氯化钠溶液在针式混合器中混合6分钟，然后将面团在一系列辊之间压缩以形成面团片。在压片过程中会形成面筋网络，从而有助于面条的质地然后切成薄片的面团切成面条。

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