FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (5): 34-37.
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LU Xiao-Li, LEI Ming, XIAO Kai, HUANG Ke-Rong, TIAN Jia-Hua
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Abstract: By means of the pregelatinization technique and adding proper food gums, ingredients studied the processing technique of corn noodle. The optimal compositions were corn meal 100％, sodium alginate 0.4％, CMC 0.2％, xanthan gum 0.05％, high－tensile wheat flour 8％and water 45％. Com meal could be pregelatinizaed 70％.
Key words: Corn noodle Food gums Pregelatinization
LU Xiao-Li, LEI Ming, XIAO Kai, HUANG Ke-Rong, TIAN Jia-Hua. Applications of Food gum and Pregelatinization Technique in Processing Corn Noodle[J]. FOOD SCIENCE, 2001, 22(5): 34-37.
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