Boiling Conditions for Noodles

doi:10.7506/spkx1002-6630-201018021

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (18 ): 90-94.doi: 10.7506/spkx1002-6630-201018021

• Processing Technology • Previous Articles Next Articles

Boiling Conditions for Noodles

YANG Ming-duo1,2,3，CHEN Jian2，FAN Xiang-fu1,3，HU Wei3

1. Postdoctoral Research Base of The Chinese Fast Food Research and Development Center, Harbin University of Commerce, Harbin
150076, China；2. Shunde Polytechnic, Foshan 528333, China；3. College of Food Engineering, Harbin University of Commerce,
Harbin 150076, China

Received:2010-06-23 Online:2010-09-25 Published:2010-12-29

Abstract

Abstract:

The effects of pH and ion strength of cooking water on the sensory attributes, productivity and solubility of cooked noodles were examined to determine the optimal amounts of added vinegar and sat to cooking water. Meanwhile, correlation analysis of noodle textural and sensory parameters, productivity and solubility was conducted, along with textural profile analysis of cooked noodles in optimized cooking water and common drinking water. There were significant correlations among noodle textural and sensory parameters, productivity and solubility. Both pH and ion strength of cooking water had obvious effect on noodle quality. Additions of 1.2% vinegar and 0.3% salt could improve the sensory attributes, adhesiveness and springiness of noodles.

Key words: noodles, boiling condition, textural analysis

CLC Number:

TS213.2

YANG Ming-duo，CHEN Jian，FAN Xiang-fu，HU Wei. Boiling Conditions for Noodles[J]. FOOD SCIENCE, 2010, 31(18 ): 90-94 https://doi.org/10.7506/spkx1002-6630-201018021

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Boiling Conditions for Noodles

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