Texture Studies on Chinese Wet Noodles (Hokkien - Style Noodles)
This study reports the textural evaluation of Chinese wet noodles made from Australian Standard White (ASW) flour, using the Instron Universal Food Tester (Model 1140). Procedures for conducting the instrumental test were set up in the preliminary part of the study. Maximum cutting stress (MCS),...
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| Format: | Thesis |
| Language: | English English |
| Published: |
1990
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/8344/1/FSMB_1990_3_A.pdf |
| Summary: | This study reports the textural evaluation of Chinese wet
noodles made from Australian Standard White (ASW) flour, using
the Instron Universal Food Tester (Model 1140). Procedures for
conducting the instrumental test were set up in the preliminary
part of the study. Maximum cutting stress (MCS), percentage of
residual force (RF) and tensile stress which denote the
internal firmness, elasticity and tensile strength of noodles
obtained using cutting blade, compression and tensile
attachments respectively, were reliable measures of the
textural properties of Chinese wet noodles. These variables
were highly correlated to sensory evaluation of firmness,chewiness and tensile strength of noodles (r = 0.93 - 0.99
P<0.0l - P<0.l).
The study on the function of various components and
conditions in noodle making showed that the texture of Chinese
wet noodles were affected by the types and amount of water in
the formulation, types and pH of the cooking water, levels of
sodium chloride (NaCl), sodium carbonate (Na2C03), potassium
carbonate and sodium hydroxide (NaOH) in the
formulation and the level of protein in flours.
Results obtained from the cutting test alone demonstrated
that Chinese wet noodles with maximum internal firmness could
be made from ASW flour using a water absorption of 32 - 34% and
a dough pH of 10.0. Slightly hard water containing 36 ppm Ca2+
should be used in the formulation. Types and pH of cooking
water recommended were hard water (64 ppm Ca2+) and pH 9.0
10.0 respectively. The amount of NaOH needed is 0.40% based on
the weight of flour.
Based on the results obtained from the compress ion test ,
Chinese wet noodles with maximum elastic property could be
processed from ASW flour using 38% water absorption level and a
dough pH of 9.0. Distilled or soft water (0 ppm Ca2+) should
be used in the formulation and noodles should be cooked in
slightly hard water (36 ppm Ca2+) and pH of cooking water suggested was pH 6.0. The amount of Na2C03 or K2C03 needed is
0.25 - 0.50%, whereas if NaOH was used the amount recommended
is 0.20% based on the weight of flour.
Fortification of ASW flour using wheat gluten and blending
of Prime Hard (PH) to ASW flour increase the level of protein
in noodle doughs and hence, improved the textural
characteristics of Chinese wet noodles. A strong correlation
was observed between protein content of flours and MCS and RF
(%) with r=0. 99 (P<0.000l) and r=0.90 (P<0.0l) respectively.
No significant differences were seen between MCS of Chinese wet
noodles processed from ASW and PH flour blends in the ratio of
55:45, 60:40 and 65:35 (P<0.0l). Stability of dough obtained
from farinograph can be used to predict the internal firmness
of Chinese wet noodles.
This study suggested that to produce the required or
desirable textural characteristics of Chinese wet noodles
several interrelated factors have to be considered and
optimised. |
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