Brackish-free Chinese noodles and method for producing brackish-free Chinese noodles

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  机译： 粗面条的生产方法，沸腾和冷冻的面条的生产方法，沸腾的面条和中国的面条的生产方法

• 4. Method of manufacturing raw Chinese noodles, a method for producing frozen boiled Chinese noodles, boiled noodles way of manufacturing, and Chinese noodles [P] . 日本专利： JP5184446B2 . 2013-04-17

  机译： 中国生面条的制造方法，冷冻煮面条的制造方法，煮面条的制造方法以及中国面条

• 5. Flavor for Chinese noodle, method for producing the same, Chinese noodle containing flavor for Chinese noodle and method for producing the same [P] . JP6913041B2 . 2021-08-04

  机译： 中国面条的味道，制造方法，中国面条含有含中国面条的味道及其制造方法

• 1. A Bowl of Noodle Attract New Zealand＇s Chinese Language Enthusiasts [J] . 中外文化交流：英文版 . 2018,第009期
• 2. Genetic dissection of the sensory and textural properties of Chinese white noodles using a specific RIL population [J] . LI Wen-jing, DENG Zhi-ying, CHEN Guang-feng, 农业科学学报：英文版 . 2017,第002期
• 3. Genetic dissection of the sensory and textural properties of Chinese white noodles using a speciifc RIL population [J] . LI Wen-jing, DENG Zhi-ying, CHEN Guang-feng, 农业科学学报（英文版） . 2017,第002期
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• 5. Earliest Yet Noodles Made 4,000 Years ago in China [J] . 中国科学院院刊（英文版） . 2005,第004期
• 6. Change of Proteins in Instant Chinese Noodle by the Fermentation of Lactobacillus plantarum NRIC 0380 Affects the Noodle Quality [J] . Eriko Yahata, Yuki Sawatari, Hisashi Sugiyama, Food science and technology research . 2008,第3期
• 7. Effects of bran hydration and autoclaving on processing quality of Chinese steamed bread and noodles produced from whole grain wheat flour [J] . Yan Zhang, Fengmei Gao, Zhonghu He Cereal Chemistry . 2019,第1期
• 8. Traditional Chinese Rice Noodles: History, Classification, and Processing Methods [J] . Li Y., Liang J. -F., Yang M. -Y., Cereal Foods World . 2015,第3期
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• 10. CHINESE WET NOODLES: OPTIMIZATION OF FORMULATION, EVALUATION OF NOODLE QUALITY; AND THE EFFECT OF CHEMICAL INGREDIENTS ON THE FUNCTIONAL PROPERTIES OF NOODLE FLOUR (RESPONSE SURFACE). [D] . SHELKE, KANTHA. 1986
• 11. Effect of amino and thiol groups of wheat gluten on the quality characteristics of Chinese noodles [O] . Hua Li, Jingjing Wang, Li Pan, 2019
• 12. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

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