The quality of Korean dried noodle made from Australian wheats
1985
Lee, H.D. | Lee, C.H. (Korea Univ., Seoul (Korea R.). Dept. of Food Technology)
Korean dried noodles were prepared from 6 different types of Australian wheats and tested for their cooking property and sensory quality. The flours from different wheat types were characterized by the fractionation of starch and gluten. The flour property of fractionated starch and flour suspensions were determined. The protein content of flour influenced many aspects of dried noodle quality. The cooking rate decreased as the protein content increased. The higher protein content resulted in higher shear extrusion force, and lower grade of appearance of cooked noodle
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