Effect of adding fibres and gelling agents on tensile strength and extension of high-fibre noodles
1998
Karuna Katsuwon, Siam Univ., Bangkok (Thailand). Faculty of Science. Dept. of Food Technology
Standard noodle which is made from wheat flour, salt, alkali and water, boiled in 3 minutes and measured with Texture Analyzer gave average tensile strength and extension (0.62 kgf and 137 mm respectively). Partial substitution in wheat flour with various kinds and amounts of dietary fibres is meant to produce high-fibre noodle. The more amount of fibre added, the more tensile strength but the less extension. Therefore, the eating quality of high-fibre noodle should be developed by adding the optimum amount of different gelling agents. This project used three kinds of fibre sources are 1 soy fibre and 2 different particle size of bamboo fibre, and four kinds of gelling agents are Methylcellulose, Hydroxypropyl Methylcellulose, Microorganism fermented polysaccharide and Xanthan Gum. The results indicated that high-fibre noodles which made from 4 percent bamboo fibre (long fibre) and 5 percent soy fibre and 0.2 percent. Hydroxypropyl Methylcellulose used lower tensile strength than the others. (0.64 and 0.63 kgf respectively), but the high-fibre noodles which made from 4 percent soy fibre and 4 percent bamboo fibre (short fibre) had more extension than the others. (118 and 135 mm respectively).
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Эту запись предоставил Kasetsart University