Barley noodle making by vacuum press
1986
Chang, C.M. | Oh, Y.T. | Yoon, I.H. (Rural Development Administration, Suwon (Korea R.). Agricultural Sciences Inst.)
Dried barley noodle was made with the addition of gelatinized corn flour as binder by using piston type noodle press, in which the temperature was kept below the temperature of protein denaturation. The evacuation of air bubble from the dough strengthened the wet noodle strands and improved the cooking quality of the dry noodle. Although the binder was indispensable, the addition should be less than 20%, because the gelatinized corn flour increased the turbidity of the cooking water
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