Noodle dough rheology and quality of instant fried noodles.

机译：面条面团的流变性和方便面的品质。

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Instant noodles are becoming popular in North America due to some recognized factors such as ready-to-eat convenience, acceptable taste and preferred texture. These factors are created by the interactions of certain ingredients including water, starch, gum and others. This research aims to investigate the ingredients effect on dough rheology and its relationship with qualities of instant noodles.; Fundamental and dynamic tests were used to evaluate dough rheology. Relevant parameters include Young's modulus (E), energy at break (EB), storage modulus (G') and phase angle (delta). Increasing moisture content of noodle dough decreased its Young's modulus, energy at break and storage modulus. However, the phase angle of the noodle dough increased with increasing moisture content.; For noodle quality test, textural properties, rehydration rate and fat absorption of fried noodles were evaluated. Moisture content and the amount of starch added significantly influenced the maximum load before break point of the cooked instant noodles as determined by tensile test. Moisture content, gum content and starch addition also significantly affected the strain at break for cooked instant noodles. (Abstract shortened by UMI.)

机译：由于一些公认的因素，如方便食用，可接受的口味和较好的质地，方便面在北美变得越来越流行。这些因素是由某些成分（包括水，淀粉，胶和其他成分）的相互作用所造成的。本研究旨在研究配料对面团流变学的影响及其与方便面品质的关系。基本和动态测试用于评估面团的流变性。相关参数包括杨氏模量（E），断裂能（EB），储能模量（G'）和相角（δ）。面条面团的水分含量增加会降低其杨氏模量，断裂能和储能模量。然而，面条面团的相角随水分含量的增加而增加。对于面条质量测试，评估了油炸面条的质地，复水率和脂肪吸收率。通过拉伸试验确定，水分和淀粉的添加量显着影响煮熟方便面断裂点之前的最大负荷。水分，口香糖含量和淀粉添加量也显着影响了煮熟方便面的断裂应变。（摘要由UMI缩短。）

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作者
Yu, Li Juan.;
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作者单位

McGill University (Canada).;

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授予单位 McGill University (Canada).;
学科 Agriculture Food Science and Technology.
学位 M.Sc.
年度 2004
页码 123 p.
总页数 123
原文格式 PDF
正文语种 eng
中图分类农产品收获、加工及贮藏;
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Noodle dough rheology and quality of instant fried noodles.

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