Study on process optimization of saline-alkali fresh wet noodles
Fresh wet noodles were prepared with flour as the main raw material.On the basis of single factor experiment,the sensory score and noodle breaking rate were used as evaluation indexes,and the response surface method was used to optimize the production process of saline-alkali fresh wet noodles.The results showed that the optimum process was salt addition of 3％(based on flour quality),alkali addition of 0.16％,water addition of 46％,waking time of 30 min,and pressing times of 12 times.The fresh wet noodles produced under these conditions had smooth appearance,slightly yellow,moderate hardness and good viscoelasticity.
万方数据
维普
