Study on the Quality of Fermented Noodles with Different Thicknesses
Fermented noodle is a new industrial product in the market.It forms a porous structure after fermentation in the production process,which is easier to absorb soup to be tasty in the cooking process and be digested by the human body.However,the production of fermented noodles still has some shortcomings,such as single strip shape and difficult standardization of production process.Using common 3.0 mm wide noodles in the market as study objects with the respective thickness of 0.8,1.0,1.2,1.4,1.6,1.8,2.0,2.2,2.4 mm,the relationship between noodle thickness and its quality was comprehensively evaluated by measuring its expansion rate,cooking characteristics,texture characteristics and sensory evaluation scores.The study found that the quality of fermented noodles was not fully proportional to the thickness.The expansion rate,sensory evaluation scores all increased first and then decreased with the increase of thickness.The optimum cooking time,water absorption,cooking loss,and shearing energy of the fermented noodles increased with the increase of thickness;firmness and hardness first increased then decreased with the increase of thickness.When the width of fermented noddles was 3.0 mm and the thickness was 1.6～1.8 mm,the total sensory evaluation score was higher.
万方数据
维普
