METHOD FOR DELIVERING AND FEEDING LUMP OF JAPANESE WHEAT NOODLE DOUGH AND METHOD FOR PRODUCING JAPANESE WHEAT NOODLE

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  机译： 生产日本荞麦面条，日本小麦面条和中国面条的面条的方法

• 4. METHOD FOR PRODUCING JAPANESE WHEAT NOODLE USING BLACK SESAME AND BLACK SESAME JAPANESE WHEAT NOODLE [P] . 日本专利： JP2008005821A . 2008-01-17

  机译： 利用黑芝麻和黑芝麻日本小麦面条生产日本小麦面条的方法

• 5. METHOD FOR PRODUCING CEREAL ADDED JAPANESE WHEAT NOODLES, AND CEREAL ADDED JAPANESE WHEAT NOODLES [P] . 日本专利： JP2008301708A . 2008-12-18

  机译： 谷物增添日本小麦面条的生产方法和谷物增添日本小麦面条

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• 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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