Effects of mixing tapioca starch and rice flour on rice noodle qualities
1990
Pimpen Tiraporn
Peak viscosities of RD 9, KTH 19 and RD 7 were 490, 590, 525 B.U., consistency 505, 352, 307 B.U. and set back 485, 85, 75 B.U. respectively. The amylose content of tapioca starch was 30.8 %, soft gel consistency, peak viscosity of 2220 B.U., consistency of 50 B.U. and set back of -1780 B.U. Noodle produced from RD9 had hard texture with less elasticity, KTH 17 noodle was tender and elastic, while the product of RD7 became pasty after steeping in boiling water. Mixing of tapioca starch to rice flours resulted in improvement tenderness, elasticity and glossiness of noodle. RD 9 could be mixed with 20-30 % of tapioca starch. Adding of tapioca starch into KTH17 flour should not be over 20 %. The quality of noodle made from RD 7 composite flours was different from the commercial dried noodle.
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