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Effect of Organic-Acid-Soaking on the Extension of the Shelf Life of Fresh Noodles
Organic-Acid-Soaking Fresh Noodles
2016/6/2
Fresh Noodle (FN), an instant noodle without oil-fried process, was healthier and more nutritious than fried instant noodle. But the main problem of Fresh Noodle (FN) is preservation because of their ...
面条复合改良剂用量的响应面法优化（Optimization of Improvers for Noodles Production Using Response Surface Methodology）
瓜尔豆胶 磷酸酯淀粉 三聚磷酸钠
2010/12/28
选取瓜尔豆胶、磷酸酯淀粉及三聚磷酸钠为自变量，面条弹性和韧性为响应值，采用Box-Behnken设计的方法，研究各自变量及其交互作用对面条弹性和韧性的影响。利用响应面分析方法模拟得到弹性和韧性二次多项式回归方程的预测模型，确定面条改良剂的最佳添加量（质量分数）为：瓜尔豆胶0.70 %，磷酸酯淀粉5.50%，三聚磷酸钠0.15%，此时面条的韧性为790.71 g?mm，弹性为38.18g。
Effects of Sprouting on Texture of Cooked Buckwheat (Fagopyrum esculentum Moench) Noodles
Buckwheat noodle Germination Pasting property Preharvest sprouting Starch
2010/3/4
The firmness of buckwheat noodles plays an important role in its palatability. We investigated the effects of artificial sprouting after harvest and preharvest sprouting in the field of buckwheat grai...
Stress-Strain Characteristics and Evaluation of Sawa-Tapioca-Yam Mixed Noodles
noodle stress-strain Japanese barnyard millet tapioca yam evaluation
2009/8/26
Noodles were prepared from sawa, tapioca and Chinese yam flour, using water added at various temperatures, and different weight percentages of yam flour, weight ratios of sawa/tapioca flour and boilin...
Experimental drying curves of udon noodles in an air temperature (dry bulb) range of 15 to 65°C and a relative humidity range of 60 to 80% were evaluated to develop an appropriate mathematical model t...
Effects of Weakly Electrolyzed Water on Properties of Japanese Wheat Noodles（Udon）
weakly electrolyzed water Japanese wheat noodles texture
2009/6/17
The effect of weakly electrolyzed water (anode water and cathode water) on the properties of Japanese wheat noodles was examined. Instrumental measurements and sensory tests of the cooked noodles reve...
Bacterial Adjunct to Improve the Quality of Alkaline Noodles
alkaline noodles bacteria Brevibacterium
2009/6/17
We screened the bacteria affecting the quality of alkaline noodles to improve the noodles by biological methods. Brevibacterium helvolum B8 and Arthrobacter sp. B25 were selected as strains providing ...
Effect of Potato Starch Characteristics on the Textural Properties of Korean-style Cold Noodles Made from Wheat Flour and Potato Starch Blends
Potato starch Wheat flour Noodles
2009/5/31
The physicochemical properties of starches isolated from eight potato cultivars were analyzed. The phosphorus and amylose contents and median granule size, as well as the rapid visco-analyzer (RVA) pa...
Quality Evaluation of Yellow Alkaline Noodles Made from the Kitanokaori Wheat Cultivar
Kitanokaori yellow alkaline noodle color texture
2009/5/20
We examined the relationship between flour/starch properties and the yellow alkaline noodle (YAN) color or physical properties of Kitanokaori, a Hokkaido hard wheat cultivar, and four other samples. R...
Effects of High-Molecular-Weight Glutenin Subunits on the Texture of Yellow Alkaline Noodles Using Near-Isogenic Lines
Yellow alkaline noodles Glutenin Physical properties
2009/5/20
The effects of high-molecular-weight glutenin (HMWG) subunits on the physical properties of yellow alkaline noodles (YAN) were investigated by using 10 near-isogenic lines (NILs) that only differed in...
Preparation of Hypoallergenic Wheat Flour Noodles and Evaluation of Their Physical Properties
curdlan hypoallergenic wheat flour Japanese wheat noodles starch
2010/2/3
Hypoallergenic wheat flour (HWF) in which gluten is partially hydrolyzed by enzymes has recently been developed. However, the manufacturing of HWF products is difficult compared to that of normal whea...
Water Diffusion in Buckwheat Noodles and Wheat Noodles during Boiling and Holding as Determined from MRI and Rectangular Cylinder Diffusion Model
buckwheat noodle water diffusion diffusion coefficient
2010/3/5
Magnetic resonance imaging (MRI) was employed to observe water diffusion within two kinds of buckwheat noodles (marunuki, sarashina) and one kind of wheat noodle during boiling and holding. The appare...
Quality parameters of noodles made with various supplements
noodle with supplements colour parameters cooking properties
2014/3/4
The influence of various supplements (extruded maize, maize, defatted soy flour and maize/soy flour blends, lecithin and wheat straw) on the pasta quality has been examined. Noodles were prepared by m...