QUALITY IMPROVING AGENT FOR NOODLE, NOODLE, AND METHOD FOR PRODUCING NOODLE

• 1. 黑茶面条的生产方法及黑茶面条 [P] . 中国专利： CN108208573A . 2018-06-29
• 2. 一种面条机的发酵面条制作方法和面条机 [P] . 中国专利： CN112841514A . 2021-05-28
• 3. Quality improver for noodles, method for improving quality of noodles, and method for producing noodles [P] . 日本专利： JP6718278B2 . 2020.07.08
• 4. METHOD FOR PRODUCING NOODLE HAVING IMPROVED NOODLE QUALITY AND BOILED NOODLE OBTAINED BY THE SAME METHOD FOR PRODUCTION [P] . 日本专利： JP2004313016A . 2004-11-11

  机译： 具有相同生产方法的提高面条品质和煮沸面条的面条生产方法

• 5. METHOD FOR IMPROVING NOODLE QUALITY AND NOODLE QUALITY IMPROVING AGENT [P] . 日本专利： JPH07289187A . 1995-11-07

  机译： 改善面条质量的方法及面条质量改善剂

• 1. Swelling Index of Glutenin (SIG) Related to Protein Quality,Dough Characters and Noodle Quality [J] . HU Xin-zhong, WEI Yi-min, M I P Kovacs, 农业科学学报（英文版） . 2004,第010期
• 2. Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods [J] . Yaoguang, Li, Dongyun, 作物学报：英文版 . 2015,第004期
• 3. Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods [J] . Yaoguang Li, Dongyun Ma, Dexiang Sun, 作物学报（英文版） . 2015,第004期
• 4. Study on Selection of Wheat Varieties for Noodle Production in Hebei Province and Factors Affecting the Processing Quality [J] . Guocong ZHANG, Zhanliang SHI 亚洲农业研究：英文版 . 2021,第002期
• 5. Effects of insoluble dietary fiber from wheat bran on noodle quality [J] . Mengxu Lei, Jihong Huang, Xiaoling Tian, 粮油科技：英文版 . 2021,第001期
• 6. Basic Quality Management for Improving the Business Stability of Small Food Enterprises in Southeast Asia: The Case of a Fermented Rice Noodle Company in Thailand Preventing Noodle Liquefaction [J] . Eiichi KUSANO, Junichiro MARUI, Tadashi YOSHIHASHI Japan agricultural research quarterly . 2021,第3期
• 7. Quality characteristics, structural changes, and storage stability of semi-dried noodles induced by moderate dehydration Understanding the quality changes in semi-dried noodles [J] . Li Man, Zhu Ke-Xue, Sun Qing-Jie, Food Chemistry . 2016,第MARa1期
• 8. Effect of flour particle size on the qualities of semi-dried noodles and fine dried noodles [J] . Yuan-Hui Wang, Qiong-Qiong Zhang, Yu-Ying Guo, Journal of Food Processing and Preservation . 2021,第7期
• 9. Recent Developments to Improve the Quality of Pasta and Noodles [C] . Lutz Popper 14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts . 2012
• 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. A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as influenced by low glycemic index ingredient [O] . S. Bharath Kumar, P. Prabhasankar 2015
• 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

• 1. 再谈"喇家索面"与中华面条文化史——兼议KBS《面条之路》与《面条之路:传承三千年的奇妙饮食》的相关问题 [C] . Zhao Rongguang . 第三届亚洲食学论坛 . 2013
• 2. 中国干面条品质与小麦品质的关系和面条品质的QTL分析 [A] . 赵京岚 . 2005