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Home > Archive>Volume 31, Issue 10, 2012 >1080-1086. DOI:10.3969/j.issn.1673-1689.2012.10.012
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Improvement of Frozen Noodle Quality
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    Abstract:

    The optimal process of frozen noodle and the influence of guar and xanthan gums and their combined use on frozen noodle textural and calorimetric properties was investigated.We find the optimum water added is 36%,the optimum salt added is 2.5%,the optimum proofing time is 50 min,the optimum poach time is 2.5 min;And the result indicted that xanthan and guar gum addition increased the maximal breaking force of frozen noodles attributed to improveing gluten matrix.However,only xanthan gum addition reduced the fusion enthalpy in comparison to the control fromulation(169.05 J/g to 151.32 J/g for formulation with xanthan gum and 170.68 J/g to 152.24 J/g for formulation with both gums).Whereas,reduction in the content of freezable water is 11.9%、16.9%、15.9% for formulation with guar and xanthan and their bombied gums respectively.

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FENG Jun-min, ZHANG Hui, WANG Li, GUO Xiao-na. Improvement of Frozen Noodle Quality[J]. Journal of Food Science and Biotechnology,2012,31(10):1080-1086.

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  • Online: June 17,2014
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